Ingredients:

• Butter or Butter Substitute-I tested these crackers using Butter flavored Crisco and it worked great!
• Hot Water– I use a tea kettle but you can certainly use a pot with water!
• All-Purpose Flour
• Whole Wheat Flour
• Garlic Powder– optional
• Onion Powder– optional
• Kosher Salt
• Granulated Sugar
• Any other sort of spice or herb you’d like to add– The best thing about this cracker is that it is super versatile. The flavor additions and combinations are endless, so get creative!
• Extra-Virgin Olive Oil– For brushing the crackers before baking to ensure the toppings stay and the crackers get a nice shine.

Equipment:

• Stand Mixer– This isn’t necessary but it does make things a whole lot easier. If you don’t have one, you can mix by hand and will need an extra large bowl.
• Rolling Pin or Pasta Roller– If you are using a pasta roller you can get the crackers a lot more thin than with a rolling pin. When I used the pasta roller i went to 4 settings in. All pasta rollers are not the same so just experiment with how thick or thin you want/can get you crackers.
• Fork or Docker– Used to make holes in the dough before baking. If you don’t do this the crackers will puff up and you want them flat.
• Parchment Paper– For baking the crackers
• 1/2 Sheet Pan or Cookie Sheet– Also used for baking the crackers
• Pizza Cutter or some other sort of cutter used to actually cut the crackers. I used a ravioli cutter but you can use a biscuit or cookie cutter. too They don’t have to be round either.
• Pastry Brush– To brush the oil onto the cracker.

• If you are planning to make a gluten free cracker, omit the whole wheat flour and replace with another sort of thicker flour. I suggest teff or buckwheat flour although I only used as 1:1 gluten-free all purpose flour for my test and they turned out great & delicious!
• Get creative with your toppings. Any where from herbs to chicken seasonings, to ranch powder, to cinnamon and sugar! I tried a lot of different toppings and none of them were disappointing.
• Make the crackers right after making the dough. I know it may seem weird to work with a warm dough but but the best results will come when the dough can stretch easily.
• If you don’t have a pasta roller, you can still make these! The pasta roller just helps make a super thin cracker but if you have a rolling pin the job can still be achieved. Lightly flour the surface and then lightly flour the dough on top and rolled to desired thickness!
• Don’t forget to dock the dough before baking! If you do, the dough will puff up and that’s okay if that’s what you’re going for, but for me I like a flat cracker. I suggest doing it right after you roll out the dough before you cut it.
• If using the dough a second round (depending how much extra dough you have and how you are cutting them), let the dough rest at least 15 minutes so that the gluten that has developed can rest. This is also common when making pasta!
• These crackers will keep in a close-able container or zip-close bag for up to 2 weeks. The dough can kept well wrapped and kept in the fridge for 2 days. I personally make all the dough at once and get it over with!

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