>I adapted this from a recipe at one of my favorite blogs, Super Natural Cooking author Heidi Swanson’s 101 Cookbooks. If you try her original recipe note the teaspoon of salt really ought to be a tablespoon (believe me, we tried it with just a teaspoon and they were not good). The semolina flour gives these crackers a somewhat gritty texture that you may like. If you don’t, try using another flour, like amaranth, which would add a nice nutty flavor.
Makes 60 or so 2″ square crackers
1 1/2 cups semolina flour
1 1/2 cups white whole wheat flour (or all-purpose flour)
1 tablespoon fine-grain sea salt
1 teaspoon coarse ground black pepper
1 cup warm water
1/3 cup extra virgin olive oil
In a food processor, mixer with a dough hook, or bowl, mix together the flours and salt. Add the water and olive oil. Process or mix until the dough comes to together in a ball–just a minute or two in the food processor, or 3 to 5 minutes in a mixer, and a little longer by hand. The dough should be just a bit tacky – but not stick to your hands when you work with it. If you need to add a bit more water (or flour) do so.
When you are done mixing, shape the dough into a large ball. Cover with a clean dishtowel or put in a covered bowl and let rest at room temperature for 30 – 60 minutes.
While the dough is resting, preheat your oven to 450F degrees. Insert a pizza stone if you have one.
Cut the dough ball in half. Using a rolling pin, shape into a roughly rectangular piece of dough a scant 1/8″ thick–the thinner dough, the crisper the cracker. Move dough onto a parchment paper-lined baking sheet and cut it into cracker-size squares (or whatever shapes you desire!) using a pizza cutter. Poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide into the oven. Bake for about 20-25 minutes. Bake until deeply golden–they will taste like raw flour if undercooked. They will become more crisp as they cool. Repeat the process for the remaining dough. Store cooled crackers in an airtight container for a couple days.