This month the Baking Partners decided to bake some crackers. Kids at home love the savory crackers rather than cookies. So I always end up picking up a packet or two of crackers almost every week for them to munch. I never imagined I would be baking crackers at home.
The whole process of making these crackers is quite simple and they were a huge hit at home. The first batch of crackers just disappeared, like that. I didn't have any left for the pictures So baked a second batch again. They are addictive. Thanks to Arthy for suggesting these delicious crackers.
Recipe adapted from here
What you'll need
- All Purpose Flour - 3/4 cup
- Instant Yeast - 1 1/4 tsp
- Baking Soda - 1/8 tsp
- Vinegar - 2 to 3 drops
- Salt - 1/8 tsp
- Sugar - 1/2 tsp
- Butter - 1 tbsp
- Olive Oil - 1 tbsp
- Water - 3 tbsp
- Seasoning of your choice to top the crackers - I used Salt and Dried Thyme
- Take butter, oil and 3 tbsp water in a microwave safe bowl and heat it at high for 30 secs.
- Remove and mix well until butter is melted. Set aside to turn lukewarm.
- In a wide bowl, add the flour, yeast, soda, salt and sugar. Mix well with hands.
- Next add the vinegar and mix well.
- Now add the butter, oil and water mix.
- Mix the flour, to form a sticky dough.
- Grease another bowl, and transfer the dough into the bowl, cover with a cling wrap and refrigerate overnight.
- Next day, take the dough out of the refrigerator and bring to room temperature as about 15 to 20 minutes.
- Pre-heat the oven to 425F (200C) . Line the baking sheet with parchment paper and set aside.
- Press the dough into a rectangle of 3x5 inch. This will make your rolling process easier.
- Roll into a sheet of 9x10 inch. Make sure to dust the work space liberally with flour to prevent sticking.
- Fold them through left half vertically. Repeat the same through right side, till this resembles an ‘envelope’.
- Turn it into to 90 degree and start rolling. This folding and rolling is done, in order to get an flaky cracker.
- Make sure to roll it into very thin sheet 10" x 18". Trim the sides to make it a perfect square.
- Sprinkle the dough with your choice of salt — I used salt some dried thyme — and gently press it in with the rolling pin.
- Using a rolling pizza wheel (easiest) or a baker's bench knife, cut the dough into 2" squares.
- Transfer the crackers to parchment-lined baking sheets; you can put them fairly close together, as they'll shrink as they bake, rather than spread. Prick each cracker three times with a fork.
- Bake the crackers for about 10 minutes, till they're a very light golden brown. Watch them carefully towards the end of the baking time; they can darken very quickly. Mine were done in 8 minutes.
- Turn off the oven, and open the door completely. Leave the crackers on the oven rack; they're going to cool down right in the cooling oven, in order to preserve their crispness. Keep your eye on them for the first couple of minutes; if for some reason your oven isn't cooling off quickly, and the crackers are continuing to brown, pull the rack out partway.
- When the crackers are completely cool, remove them from the oven, and wrap airtight, to preserve their crispness.