Prep Time: 15 minutes
Cook Time: 15 minutes
1 1/4 cups flour; whole wheat or rye*
1/2 teaspoon salt
2 tablespoons canola oil or olive oil; more as needed
4 tablespoons water; add more as needed
1 teaspoon seasoning such as chili powder, dried herbs etc (optional)
- Preheat oven to 400° F
- Mix together well, preferably in a food processor, 1 cup of the flour, 1/2 teaspoon salt and oil or butter ( use smaller amount for crisper crackers, or a larger amount for a richer flavor). Add 3 tablespoons water and mix well. Gradually add more water, mixing after each addition, until mixture forms a compact ball. If it seems too sticky to handle, add more flour.
- Sprinkle a work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 1/8th inch thick. Try to get it fairly uniform. If the dough is too dry to roll out, return it to the food processor and add a little more water. If necessary to prevent sticking, dust your hands and the rolling-pin with a little more flour.
- Put the rolled-out dough on a baking sheet dusted with a little flour (if you’ve used parchment paper, transfer dough and paper to baking sheet) and bake 10 – 15 minutes, until somewhat brown.
- Cool and break into pieces. If making several batches, mix another while the first one bakes. You can re-use the parchment paper several times.
*Any finely ground grain such as cornmeal or buckwheat can be used for the flour in this recipe.