Whitaker makes these rustic, earthy crackers at Basta using different heritage grain flours. He suggests rolling them out into sheets that “fit the size of whatever baking sheet you’re using, then breaking them by hand.” Serve these with a spring cheese plate or as an accompaniment to a platter of baby vegetables from the farmers’ market (try carrots, sugar snap peas, pencil-thin asparagus, spring onions, cucumber spears or fennel wedges) and a creamy herb-spiked dip.
Ingredients
- 1¾ cups heritage grain flour
- ½ cup plus 2 tablespoons water
- 1 tablespoon olive oil
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- Garnish (optional): chopped fresh herbs such as rosemary, dill or thyme; sea salt, cracked black pepper or other seasonings
Preparation
1. Preheat oven to 450°. Combine ingredients in a medium bowl. Texture should be firm and not too tacky.
2. Feed dough through a pasta machine set on 5; alternatively, use a rolling pin to roll dough to desired thickness. If dough is too sticky, add a bit of flour. Scatter dough with herbs or other seasoning, if using, and place on a parchment-covered baking sheet.
3. Bake until golden brown. When cool, break into large shards; if not using immediately, store cooled crackers in a parchment- lined airtight container for up to 1 week.
