Semolina flour is the secret ingredient which gives these crackers an extra level of flavor. Semolina is the endosperm or heart of the hard durum wheat kernel. Semolina is usually associated with the making of pasta but there are many other excellent uses of this type of flour including bread and cakes and biscuits.
Rolling the cracker dough by hand is extremely time consuming and tiring; with a small pasta machine, even one with a hand crank, you will save time and energy and produce a much more uniform cracker. A mixer with a dough hook will save you having to knead the dough by hand. You will breeze through this recipe much quicker with these appliances than if you do it all by hand. This recipe makes quite a few crackers. But the exact amount depends on the thickness of the rolled out dough and the size you cut them. There is definitely enough for 6 six people as part of an appetizer or approximately 24 to 30 crackers each cut 6inch by 2 inch.
The most wonderful thing about these crackers is how creative you can get with them. You can change the mix of the flours ( I have used rye, and all-purpose white ), or use flavored olive oils such as garlic, chili or my favorite orange infused. Try to pair the flavor of the cracker with the flavor of what your serving it with. A garlic cracker goes well with a fresh tomato bruschetta and a chili cracker goes well with humus. Of course this recipe as it is here is very versatile, good with most foods and also very tasty all alone!
Whole Wheat Olive Oil Cracker
1 1/2 cups semolina flour
1 1/2 cups whole wheat flour
2 tablespoons ground flax seed ( or finely ground walnuts or almonds)
1 teaspoon fine-grain sea salt 1 cup (more or less) room temperature water (60 -70 degrees don't use the ice cold stuff right out of the refrigerator dispenser.)
1/3 cup fruity olive oil
2 teaspoons coarse sea salt
1 1/2 teaspoon fresh ground black pepper Any combination of the toppings below sesame seeds poppy seeds tablespoon flax seeds tablespoon caraway seeds fresh rosemary leaves fresh thyme leaves fresh sage leaves .
1. In a large bowl mix together flours, flax, salt, olive oil and ¾ cup of the water until just combined. Take an assessment of dough. If it pulls away from the bowl and the hooks then add water a little at a time until the dough softens a bit but does not become sticky. Too stiff or too sticky dough will be hard to pass through the pasta machine. If the dough sticks to the side of the bowl do not add anymore water. Continue mixing for about 5 minutes until the dough pulls away from the side of the bowl. If you are not using a mixer with dough hooks then you should knead the dough for a few minutes on a pastry board dusted with flour.
2. Divide the dough into golf ball sized pieces, place on a plate or in plastic-ware and cover. Set aside for about 10 – 15 minutes.
3. Preheat oven to 450 degrees 4. In a small bowl, mix together the salt and pepper and add to that what ever combination of toppings you want. It should yield a scant ¾ cup herbs and seeds mixed together.
5. Remove a ball of dough and flatten slightly with your hands. Generously sprinkle some of the herb seed mixture all over the top side of the flattened dough. Starting at the long end roll up the dough like a jelly roll. Pinch the edges closed. Place the narrow end of the dough into the pasta machine and roll it out on the thickest setting. Continue to narrow the settings until the dough is about the thickness of 25 cent coin. Or you my roll out the dough on a flour dusted pastry board.
6. Lay the rolled dough out on a cutting board and cut into whatever shapes you like. You can cut the dough into strips or triangles or you can use cookie cutters to make shapes. Re-roll the left over pieces dough. Poke all over the dough with a fork or tooth pick. 7. Place the cut dough on a parchment lined baking sheet and bake until golden brown - about 6 to 10 minutes. Check the crackers at 6 minutes and every minute after that because they brown very quickly. Remove crackers from the oven and cool completely.
Store in an airtight container for up to 4 days.