Recipe by Chef mariajane
I found this recipe in our local newspaper. These crackling crackers, which are made without yeast, add pizzazz to a bread basket. They pair beautifully with dips and spreads as well as cheeses. Roll the dough as paper-thin as possible. It will still be strong enough to lift onto a greased baking sheet. The thin layer of egg white pretty well anchors all of the seed topping. But do expect some sprinkles as you break the finished cracker bread into shards!!
- 3 3⁄4 cups all-purpose flour
- 1 teaspoon salt
- 1 1⁄2 cups water
- 1 egg white, beaten
- 1⁄3 cup sesame seeds or 1⁄3 cup poppy seed
- 1⁄2 teaspoon sea salt
Directions See How It's Made
- Grease two rimless baking sheets; set aside.
- In a food processor, pulse 3 1/2 cups of the flour with salt until combined. with motor running, add water in a steady stream until dough forms ball.
- Pulse in as much of the remaining flour as necassary, at a time, until dough is no longer sticky. Whirl for 1 minute.
- Turn out onto lightly floured surface; knead into ball. Cover with bowl or plastic wrap: let rest for 30 minutes.
- Divide dough into 6 pieces. Leaving remaining pieces covered with plastic wrap, roll out 1 piece very thin (14x9-inches) rectangle; place on 1 of the prepared pans,.
- Brush lightly with some of the egg white; sprinkle lightly with about 1/6 of the sesame seeds and salt.
- Bake in center of a 500F oven, turning baking sheet halfway through , until edges are browned and golden-brown blisters appear all over, 7-9 minutes.
- Let cool on rack,.
- Repeat with remaining dough, egg white, seeds, and salt.
- Break into shards.
- MAKE AHEAD: Store in an airtight container for up to 1 week.