Broken Crackers – Dinner With Julie


I’m astounded I haven’t managed to post this recipe yet- it’s been part of my toolbox for years, called into service anytime I have cheese but no carrier, or need something quick and interesting for a snacky board or some such.

Once you know how to make this one massive cracker, which is baked and then smashed into pieces, they’re easy to make by memory- 1 1/3 cups flour, 1/3 cup each oil and water. With salt, of course- and any seasonings you like, which makes them super easy to customize. I’ve been into using za’atar and everything bagel spice mix, but you could use finely chopped fresh or dried herbs, or ground nuts, seeds, sharp cheese… they’re a blank slate, really. You roll the dough out very thin on a baking sheet (or the underside of one, if it’s rimmed, so that the edges don’t get in the way), bake the whole thing until it’s golden, then bash into pieces, which is super satisfying, with no pressure for perfection whatsover.

This was the only recipe I tweaked a bit when Dirty Food went to reprint- I used to bake them at 425F, but at some point when going from memory I started baking them at 375 instead, and found they baked more evenly, and so I’ve started doing them that way, and leaving them in a bit longer. But honestly anywhere between 350-425 will work, and their baking time will also depend on how thinly you rolled the dough. Just bake them until they’re nicely golden, not pale, for a toasty, snappy cracker.

Broken Crackers

1 1/3 cups all-purpose flour

herbs or spices of your choice-I like using za’atar and everything bagel mix

1/4-1/2 tsp salt

1/3 cup olive or canola oil

1/3 cup water

flaky salt

1

Preheat the oven to 375F.

2

In a medium bowl, combine the flour, spices and salt. Add the oil and water and stir until you have a soft dough. Turn out onto the counter and knead a few times, until smooth.

3

Roll it out thinly and evenly -about 1/8 inch- on a silicone mat or on an inverted baking sheet, so that the rim of the pan doesn’t get in the way of you rolling it. Sprinkle with flaky salt, and gently roll to help it adhere. (If you rolled it out on a mat, transfer the mat to a baking sheet.)

4

Poke the surface a few times with a fork. Bake for 20 minutes, or until deep golden. Cool and break into pieces. Serves 8-10.

Ingredients

 1 1/3 cups all-purpose flour

 herbs or spices of your choice-I like using za’atar and everything bagel mix

 1/4-1/2 tsp salt

 1/3 cup olive or canola oil

 1/3 cup water

 flaky salt

Directions

1

Preheat the oven to 375F.

2

In a medium bowl, combine the flour, spices and salt. Add the oil and water and stir until you have a soft dough. Turn out onto the counter and knead a few times, until smooth.

3

Roll it out thinly and evenly -about 1/8 inch- on a silicone mat or on an inverted baking sheet, so that the rim of the pan doesn’t get in the way of you rolling it. Sprinkle with flaky salt, and gently roll to help it adhere. (If you rolled it out on a mat, transfer the mat to a baking sheet.)

4

Poke the surface a few times with a fork. Bake for 20 minutes, or until deep golden. Cool and break into pieces. Serves 8-10.



Source link

Leave a Reply

Your email address will not be published. Required fields are marked *