This was my first time making crackers…well, not really. I made crackers once before, but I didn’t roll them thin enough, so I ended up with flatbread. It was still really good though! These were genuine crackers. Crunch, salty, the whole deal.
I was inspired by this recipe over at 101 Cookbooks. I didn’t have semolina flour, so I just used all whole wheat. One thing to note about these crackers–they taste terrible if you don’t let them cook enough. Something about the wheatiness of them makes them nasty if you don’t let them get crispy.
As someone who frequently takes things out of the oven before they are done, this was tough for me. (For whatever reason, I can’t stand when I let something burn. I can’t count how many times I’ve taken things out that weren’t fully done, only to have to put them back in later.)
I topped each “sheet” of crackers with something different–meaning all of the different spices we had around the house. My favorite was just salt&pepper, with a second favorite of chili powder. Nathan enjoyed our mesquite dusted crackers. We had a nice meal of crackers, hummus, and a large plate of fresh vegetables.
I would definitely encourage you to make these crackers. It’s so simple and a very small time commitment!