Ingredients

The following ingredients have 4 Servings
  • 3 cups whole wheat pastry flour
  • 1 tsp sea salt
  • 1 cup warm water
  • 1/3 cup olive oil, plus extra to lightly coat
  • 1 tsp dried rosemary
  • 1 tsp dried tarragon
  • 1 tsp dried basil

Instruction

  • In the bowl of an electric mixer (or in a medium mixing bowl, if mixing by hand), combine the flour and salt. Slowly add the water and olive oil and, using a dough hook attachment (or a wooden spoon if using your hands), mix the dough at medium speed for about 5 - 7 minutes. The dough should be tacky. If the dough is too sticky or too dry, add a bit more flour or water, respectively.
  • When done mixing, shape the dough into a large ball and divide into 6-8 pieces. Roll the pieces into balls, lightly cover with olive oil and place on a clean plate. Cover with a clean dish towel or plastic wrap and let rest at room temperature for 30-45 minutes.
  • Preheat oven to 450 degrees.
  • Using a rolling pin, flatten one dough ball and roll out as flat and even as possible. Using a knife or pizza cutter, divide the dough evenly into cracker-sized pieces. You can cut the dough into whatever shape you like at this point.
  • Arrange cracker dough pieces on cookie sheets lined with parchment paper. Poke each cracker with a fork a few times to prevent puffing. Sprinkle some kosher salt or sea salt or any other desired toppings and then place into oven.
  • Bake for 12-15 minutes, until golden-brown and crispy, but not burnt. Allow to cool before eating.
  • Repeat the process for the remaining dough balls.