Crispy homemade crackers are a cinch to make. Team these crackers with a bowl of olives and garlicy hummus or a few slices of spicy salami and maybe some baked ricotta and you have a quick plate of nibbles for your weekend get together. Homemade crackers are way easier than you thick and keep for absolutely ages. I don’t know why we buy them at all!
This recipe began life as Matzoh, the Jewish flatbread and an important part of the Jewish culture. In Greg Patent’s cookbook A Baker’s Odyssey, he recounts how he learnt to make this traditional flatbread and the baking traditions behind the recipe. I see this recipe as a brilliant way to make a delicious crispy cracker which can be part of an appetizer or an accompaniment to a meal almost like poppadoms. I have made crackers before which are delicious but these are much more crunchy.
You can flavour these crackers with your favourite herbs (I used oregano, because I had it) or spices. Break them up in large pieces and put them in a big pile in the middle of a large platter. Surround the crackers with cheeses, sliced salami and sausages, dips, pickled vegetables and olives and just let everyone tuck in. It can’t be easier and everyone will this you are a genius when you tell them you made the crackers yourself. Shhh, don’t tell them how easy it was.
- 1 3/4 cup plain flour more for rolling
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 3/4 room-temperature water plus more if needed
- Place baking stone (or a baking tray) on a rack in the oven and preheat the oven to 230C/450F for at least 45 minutes before baking.
- Put the flour, oregano and salt into a bowl and slowly add the water, mixing to form a firm but slightly sticky dough. It will look shaggy at first but as the water is added it should form a mass. If it doesn't simply add more water a few teaspoons at a time. Knead the dough for a few minutes.
- Divide the dough into 1 pieces, cover with a tea towel and allow to rest for a few minutes.
- Sprinkle work surface with a little flour and dust a piece of dough with a little flour. Roll out the dough until the dough is very thin, dusting with flour to stop it sticking. Each circle should roll out to about 25cm/10in in diameter.
- Brush off excess flour with a pastry brush. Place the dough circle onto an upturned baking trayand prick it all over with a fork.
- Use the baking tray to slip the dough onto the hot baking stone (or baking tray) in the oven.
- It will only take about 2 minutes for your cracker to bake. It will be brown in patches and bubble up.
- Remove to a wire rack to cool.