From Kathy Richardier
- 2 c. organic whole wheat pastry flour (we used Co-op organic all-purpose white)
- 1 t. salt
- 2/3 c. warm water – we used generous measures to account for our extra-dry climate
- 1/3 c. olive oil – use a lush, fruity, flavourful one, like Nefiss Lezizz extra-virgin, which is what we use. It’s as luscious as luscious gets. You’ll need a bit for the baking pan, too.
Preheat the oven to 375°F. Put the flour, salt, water and olive oil in a large bowl and stir until all the flour is absorbed, about a minute, until you get a soft dough. Get a heavy-duty baking tray with edges – like what you’d use to make cookies, but with edges – and slather it lightly with olive oil. Even if it’s the non-stick kind, a little oil all over it never hurts the flavour of the crackers!
Put the dough on the tray and pat it out to cover the whole bottom, which it mostly will, but the rustic look is what you want, so you don’t have to be fussy. Pat so that the dough is pretty much an even thickness throughout, which will yield crispier crackers.
Take a sharp knife – we used a pizza cutter – and cut the dough into squares, as we did, or any shape you like. Sprinkle the top with more salt – we used flaky Maldon salt and a black lava sea salt that we brought back from Hawaii.
Bake for 15-20 minutes, or until the crackers are golden. They’ll firm up more when they cool.
The potential variations are endless – we add a spoon or two of cornmeal to the flour mixture because we love the texture, and once we sprinkled the top with dried oregano. Add what your imagination dictates – cheese, nuts, herbs, seeds, spices… pretty much anything, maybe even chocolate! Or maybe not.
We go through the whole batch with soup at dinner. You can store them, but they aren’t likely to last long enough!