|½||cup||chick pea (gram) flour¹|
|1¼||cup|| semolina flour |
|1||lg.||egg (for brushing)|
|kosher salt (for sprinkling)|
¹ Don't confuse this with graham flour - they are very differ-
ent! You may also find this called besan or chana flour.
- Put the egg, flour, olive oil, garlic salt, and ¼ cup of the water into the KitchenAid bowl and mix with a flat beater for about 2 minutes.
- As it mixes, add up to ¼ cup more water if necessary; just enough to form a decent dough. (If you haven’t worked with gram flour before, don’t be alarmed that it smells kinda funky.)
- Switch to the dough hook and knead for 2 minutes.
- Once you’ve got a ball of decent dough, remove from the bowl and knead by hand for another 2 minutes on a floured surface. (You can use semolina for this too, but white flour works better.)
- Let dough rest for 20 minutes. (This is usually a step in any sort of dough-making, but it is of particular importance in this recipe or others that use various “alternative” flours, because it needs the time for the gluten in the white flour to do its gluten business to make the dough stretchy and pliable.)
- Now kids, do you know what time it is? That’s right, it’s time to use the pasta roller again! What’s that? You didn’t buy the pasta roller attachment because it was too expensive? Silly poppet! Go get the pasta roller!
- Now divide the dough into about, oh, say, eight pieces and run them through the pasta roller to setting 4. (Any thinner and your crackers won't hold up to dips well.)
- Now take the sheets of dough (they should be around 4" x 12") and shape your crackers. If you want to be lazy about it, just flop ’em right onto a cookie sheet and use a pizza cutter to make square crackers. Or if you want to be super lazy, which in the gourmet world is also super chic, don’t cut them at all... just big sheets of crackers that people have to break off themselves. It makes them feel important, like you were just too busy cooking to worry about separating their silly little crackers, so it makes them part of the process. Or whatever gets you through the night. Personally, though, I like to make my crackers round, and that’s actually partially due to the fact that they tend to curl up in odd ways otherwise. So unless you make your crackers round, you might want to stab them with a fork here and there to keep them from curling up.
- If you’re a kitchen witch, now is the time to add runes, stars, symbols, or other nifty sigils to your crackers.
- Brush the tops of your crackers with a beaten egg, and (optionally) sprinkle with kosher salt.
- Bake the crackers on a cookie sheet or (better yet) baking stone at 350°F for about 10 minutes, or until they turn golden-brown. (Check them frequently – they tend to go from zero to burnt in about a thirty seconds.)
Weight Watchers PointsPlus™ Value: 32.
- In addition to the kosher salt, sprinkle with:
- sesame seeds
- poppy seeds
- whole cumin, gently crushed in a mortar and pestle
- any combination of the above
- anything else you want to sprinkle on them
- Substitute rye flour for some of the semolina for a nice gritty wholesomeness.
- The adorable little pentagrams on the crackers above actually came from stamping the dough with a wax seal stamp. It worked perfectly and all of them kept their shape!
(Makes about 4 square feet of cracker, so divide that up however you like, but I'd say 4 points is a fair serving.)