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Ingredients
- 1 3/4 c. whole wheat flour
- 1 1/2 c. white flour
- 1 Tbsp. sugar
- 3/4 tsp salt
- 1/8 tsp turmeric
- 1/8 tsp paprika
- 1/3 c. oil
- 1 c. plus 1 Tbsp. water Kosher or possibly sea salt Preheat oven to 425 degrees.
Directions
- In a food processor, blend flours, sugar and spices. Whisk oil and water together in a separate bowl till emulsified. With processor running, slowly add in oil and water to flour mix till it comes together in a smooth ball.
- Divide dough in half and roll each piece out on a lightly floured surface into a rectangle about 12 inches by 14 inches or possibly the size of your largest cookie sheet and about 1/16 inch thick, the thinner the better. Transfer dough to cookie sheet by draping it over your rolling pin. Do not worry if it gets distorted. Using a long, sharp knife, trim dough into a neat rectangle and score into 1 1/2 inch squares, being careful not to cut all the way through. Prick each square 3 times with a fork and sprinkle with kosher or possibly freshly grnd sea salt to your taste.
- Place cookie sheet in center of a preheated oven and bake about 8 min or possibly till edges have started to brown and blisters are forming on top surface.
- Remove from oven and loosen crackers with a large spatula before flipping whole sheet of crackers over in one piece. It is helpful to use another cookie sheet to do this, placing it over the baking sheet and then turning both over before sliding crackers back onto the original baking sheet.
- Return crackers to oven and bake 6-7 min more, till edges are well-browned. If outer edges brown first, snap them off and return rest of crackers to oven. Although you do not want to burn the crackers, they need to be nicely browned all over to be crisp. Slide sheet of crackers onto rack to cold.
- When cold, break apart at scored lines. Store in an airtight container. A tin works best.
- per 16-cracker serving.)
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