Recipe: Crispy Thin Crackers

CRISPY THIN CRACKERS

1 1/4 cups unsifted all-purpose flour
1/4 cup unsifted cake flour
3/4 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
7 to 8 tablespoons water
1/4 cup sesame seeds
1/4 cup poppy seeds

TO PREPARE THE DOUGH:
Combine the flours, sugar, salt and peppers in the bowl of a heavy-duty electric mixer, preferably fitted with a paddle attachment. On low speed, gradually add the olive oil, then 7 tablespoons water, beating until smooth and thoroughly combined. If necessary, add the additional tablespoon water.

Divide the dough into 16 equal pieces, wrap them side by side in a large strip of plastic wrap and set aside at room temperature for 20 to 25 minutes. (If short on time, the dough package may be refrigerated and rolled the next day.)

TO MAKE THE CRACKERS:
Adjust rack in lower third of oven; preheat oven to 400 degrees F. Line baking sheets with parchment paper.

Working with 1 piece of dough at a time, roll out on a lightly floured work surface until you have a long, thin irregular strip, about 18 inches long by 4 inches wide. For the best results, roll the dough as thinly as possible. You're striving for paper-thin crackers, thinner than playing cards. Rolling them out on a lightly floured work surface is fine, but rolling the dough through a pasta machine is even better and a lot of fun.

If using a pasta machine, dust the dough with flour and flatten it slightly. Set the pasta rollers at No. 6, and pass the dough through twice. Set the rollers at No. 5 and pass the dough through twice. Set the rollers at No. 4 and pass the dough through once or twice (if the dough is smooth and thin after one pass, it's done).

If any tears occur in the dough, pinch them together, or moisten lightly with water to glue, and continue. Gently place each sheet of dough on a baking sheet. Brush lightly with water, and sprinkle sesame and poppy seeds over the top.

Bake for 4 to 5 minutes, or until golden and crisp.

The crackers can be broken into irregular pieces and eaten right away, or if you can resist, stored in an airtight container. They are delicious with soup, as a dipping tool for baba ghanoush or hummus, with a salad, or simply for a satisfying snack.

Makes 16 long cracker strips
Source: Flo Braker