I really enjoy the challenge of making every part of a meal from scratch: homemade crackers and freshly blended hummus are some of my favorites because they are such a simple standby snack–but knowing I did everything aside from picking the beans and grinding the flour (no gardening here in New York City!) is a cool feeling whenever I sit down to eat. The experience means so much more. I love baking all sorts of crackers, but this is my favorite standby.
2 1/4 C whole wheat flour
1 C all-purpose flour
3/4 tsp fine sea salt
1/3 C olive oil, plus extra for pan coating
1 C room temperature water
1/2 T garlic powder
1 T mixed italian herbs (I like to use rosemary and thyme)
2 T sesame seeds (for sprinkling)
Preheat oven to 350 F. Coat a baking sheet with a thin layer of olive oil.
Combine dry ingredients (flour, salt, garlic powder, italian herbs) in a large mixing bowl. Stir lightly to distribute ingredients within the mix. Add water and oil. Mix with spoon until absorbed.
Move dough to a clean surface–no need to flour. Knead until wet ingredients are completely combined and distributed. Break dough in to 3 or 4 sections. You can bake all sections at once, or store dough in fridge for 2-3 days. (They also keep in the freezer for about a month).
Roll out one section of dough to no thicker than 1/8 inch. It is important to roll as thinly as possible, as this will ensure a crispier cracker. Sprinkle a layer of sesame seeds and light sea salt over the rolled out dough. Run a rolling pin over the dough once more to press the seeds and salt into the dough.
Using a pizza cutter, slice dough into 1×1 or 2×2 inch squares, depending on your preferred size. One at a time, place squares on olive oil coated baking sheet. Bake 15-20 minutes, flipping the squares at least once when they begin to brown on the bottom to ensure an even crispiness. I also rotate the pan when I flip the crackers.
Serve with hummus, cheese, Vegetarian Chili, olives, fruit–whatever you use crackers for! Store in an airtight container for up to a week.