Buckwheat Crackers

INGREDIENTS

  • ¾ c (90 g) Buckwheat flour

  • ¾ c (90 g) Bolted All-Purpose flour

  • ¾ c (90 g) Whole Grain Spelt flour (or substitute another whole grain flour)

  • ½ c (50 g) ground flaxseed

  • ¾ c (90 g) finely grated Parmigiano-Reggiano or pecorino cheese

  • 1 TBS kosher salt

  • ¾ c (180 ml) water

  • 6 TBS (90 ml) extra virgin olive oil

INSTRUCTIONS

Whisk together the flours, flax, cheese and salt in a large bowl.

Combine the water and oil together in a measuring cup. Pour about three-quarters of it into the flour mixture. Stir, adding the rest gradually, until the dough starts to come together. You may not use all the water. Dump the dough onto the counter and knead a few times until you have a cohesive dough. Wrap in plastic and refrigerate for at least 30 mins, up to overnight.

When you are ready to bake, heat the oven to 350 °F.

Divide the dough into 4 pieces for easier handling. Working with one piece at a time, roll it out until it’s very thin, dusting the work surface with a bit of flour as needed. Cut the dough into squares of whatever shape you like, transfer the crackers to an ungreased baking sheet and repeat with the rest of the dough.

Bake until the crackers look dry and are starting to brown around the edges, about 20 mins. Transfer the crackers to a rack to cool completely; they will crisp as they cool.

Store in an airtight container at room temperature for up to 1 week.

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