Appalachian White Crackers

From Carolina Ground L3C

Appalachian White Crackers

3 cups appalachian white whole wheat flour

1 teaspoon fine sea salt + some for topping

1 cup warm water + a bit to add in if neccessary

1/3 cup extra virgin olive oil

Whisk together flour & salt. Add water and oil to the dry mix. The dough should be slightly tacky. Not too dry or too sticky. Slowly add flour or warm water accordingly. Once the dough has been mixed, divide it in half, cover and let rest for 30 minutes.

Preheat oven to 450 degrees. Prepare a baking sheet with parchment. (If you turn your baking sheet upside down and lightly flour the parchment you may roll your dough directly on the sheet pan. I did this for my second attempt.) Roll out your dough paper thin. This is important: the thinner the dough, the crisper the cracker. Transfer to sheet pan and top with ingredients of your choice. I brushed my first batch with olive oil, salt & poppy seeds and loaded the second try with crushed sage, cheddar and black pepper. The herbs were a great addition I would highly recommend. Bake until golden brown. Let your crackers fully cool before you eat them to get a real snap. Enjoy & share!