Olive Oil Crackers With Sea Salt And Herbs Food

OLIVE OIL CRACKERS WITH SEA SALT AND HERBS

Olive Oil Crackers With Sea Salt and Herbs image

From the Ottolenghi: The Cookbook. As described by Chris Sheuer of Honest Cooking Magazine: "Shatteringly crisp, paper thin, fabulously delicious. Make your own gourmet sea salt crackers for next to nothing." The pictures of these crackers are amazingly rustic and beautiful. They are to be rolled very thin in irregular oval shapes. Serve along salads or in an appetizer tray.

Provided by gailanng

Categories Breads

Time 36m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour, plus extra for dusting
1 teaspoon baking powder
1 cup water
2 1/2 tablespoons extra virgin olive oil, plus extra for brushing
1 teaspoon fine sea salt
1 teaspoon paprika
1 teaspoon black pepper
flaky sea salt
fresh herb, dried herbs, poppy seeds sesame seeds, dried spices, za'atar

Steps:

In a large bowl, or the bowl of a stand mixer, mix the flour baking powder, water, olive oil, salt and pepper. Using the dough hook, mix (or mix by hand) the dough for 5-6 minutes until it all comes together. Wrap in plastic wrap and leave it to rest for an hour in the refridgerator.
Line 2-3 trays with baking parchment. Preheat the oven to 425 degrees.
Form walnut-sized balls and roll them out as paper-thin as you can into long, oval shapes.
Place the rolled out crackers on a baking sheet lined with parchment paper, brush generously with olive oil and sprinkle generously with flaky sea salt or fresh herbs, dried herbs, poppy seeds, sesame seeds, za'atar spices, etc.
Bake for 5-6 minutes or until the crackers are golden brown in color (not deep gold as these will be burnt).
Allow to cool, then store in an airtight container. (It's important to keep them tightly sealed. Should the crackers become bit stale, pop them back in the oven for about 10 minutes at 225 degrees and they'll be good as new.).

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