The first time I made my own crackers, my friend Chase came over and saw that I had made my own crackers and he said, “Don’t you know you can just buy crackers?” and every one laughed like it was funny but inside, it really stung and I never got over that.
These were made without the baking powder for thinner crackers, 100% whole wheat flour, topped with sesame & fennel
I’m joking. I totally got over it.
Because you know what, CHASE?? It’s actually really fun to make your own crackers as long as you don’t also have a bunch of other things to make and if you do have a bunch of other things to make, then don’t you know you can just buy crackers??? 😉
Kinda kidding, but if your only assignment for a brunch or dinner is to bring an appetizer, I highly recommend making these caraway crackers, perhaps these super easy make-ahead rosemary apricots, and buying three to four hunks of cheese. Maybe even add a sliced apple and voila, a very impressive homemade cheese plate that takes an hour to put together rather than 15 minutes. Aren’t your friends worth an extra 45 minutes?!
These crackers were made with whole wheat + buckwheat flour, baking powder, topped with caraway seeds
I’ve made these with all whole wheat flour and with a combination of whole wheat flour and buckwheat flour. They’re both good! Buckwheat is a little “earthy” if you haven’t had it before. Try it and see what you like!
Experiment with different seeds like fennel, celery, sesame seeds; or combine sesame seeds, poppy seeds, garlic and onion powder for an “everything bagel” cracker seasoning. And don’t forget the coarse salt sprinkled on top of these crackers!
Set oven to 325ºF. Get a baking sheet ready with parchment or a Silpat
Combine flour, 1 teaspoon caraway seeds, salt, baking powder in a medium bowl. Drizzle in the oil and combine with a rubber spatula until it’s in rather small bits, with some dry flour. Add about half the water and mix. Add enough to make a dough.
Knead dough for about 2 minutes until smooth. Roll out very thin 1/4″ on floured surface. Sprinkle with the remaining 1/2 teaspoon seeds and a large pinch of salt. Gently press into the surface. Cut into squares or rectangles. Transfer to baking sheet. Bake 25 minutes until crisp. Makes about 36- 1 1/2″ crackers
*Or 1/2 cup whole wheat flour + 1/2 cup buckwheat flour
**Omit baking powder for a thinner, crisper cracker (my preference)