Crisp Fired Crackers
It is an established notion that the raison d'etre of a cracker is to provide a delicate conveyance for a dip, spread, or other savory morsel-and these crackers certainly accomplish that task with a decisive crunch. But we eschew any idea that presumes only one reason for existence. Such a confining philosophy has echoes of dear Jean-Paul Sartre. How he would go on with all his "one is still what one is going to cease to be and already what one is going to become. One lives one death, dies one's life." His point being, obviously, that a cracker ought to taste good all on its own, regardless of whatever topping fate has dealt it. Its essential crackeriness is not only paramount, it is inescapable. We were only successful at distracting Jean-Paul from his slightly morose philosophizing by stuffing his gob with these delightfully crisp crackers. In addition to their eminently worthy flavor, they are simple to prepare.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionFamily Get-together, game day
Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturecrisp, crunchy, light
- ½ cup whole wheat flour
- ¼ cup plus 2 tablespoons coarse cornmeal
- ½ teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
In a large bowl or in the bowl of an electric mixer, whisk together the whole wheat flour, cornmeal, and salt to evenly combine. Pour in the olive oil and ¼ cup water and mix with the hook attachment until the dough comes together in a ball with a tacky consistency-dry, but neither too crumbly nor too stiff. Add 1 to 2 tablespoons more water if necessary to achieve this texture. Alternatively, the dough can be mixed with a spoon, then kneaded by hand on a surface lightly sprinkled with flour. Wrap the dough in plastic and refrigerate for 30 minutes or up to 3 days.
Preheat the oven to 450 degrees. Divide the dough into 4 squares. Lightly sprinkle a flat surface with flour and roll each square out to a thickness of about 1/8 inch. Use a knife to cut out crackers into 2-by-1-inch rectangles. Arrange the rectangles on baking sheets (it will be necessary to bake in batches) and bake until the crackers are crisp and the edges are dark brown, 8 to 10 minutes. Store the crackers in an airtight container for up to 2 weeks.
2011 Sarah Huck and Jaimee Young