Seedy Crisps

Name: Seedy Crisps
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H42M0.000S
Yield: 10 to 12 servings
Ingredients: 5 ounces whole-wheat flour; 4 3/4 ounces all-purpose flour, plus additional for rolling; 1/3 cup poppy seeds; 1/3 cup sesame seeds; 1 1/2 teaspoons table salt; 1 1/2 teaspoons aluminum-free baking powder; 3 tablespoons olive oil; 6 1/2 ounces water

Recipe courtesy of Alton Brown

Show: Good Eats

Episode: Flat is Beautiful IV: Going Crackers

Seedy Crisps

0 Reviews

Level: Easy
Yield: 10 to 12 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

155

Total Fat

7

Saturated Fat

1

Carbohydrates

19

Dietary Fiber

3

Sugar

0

Protein

4

Cholesterol

0

Sodium

117

Total: 42 min
Prep: 30 min
Cook: 12 min

Level: Easy
Yield: 10 to 12 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

155

Total Fat

7

Saturated Fat

1

Carbohydrates

19

Dietary Fiber

3

Sugar

0

Protein

4

Cholesterol

0

Sodium

117

Total: 42 min
Prep: 30 min
Cook: 12 min

Ingredients

5 ounces whole-wheat flour

4 3/4 ounces all-purpose flour, plus additional for rolling

1/3 cup poppy seeds

1/3 cup sesame seeds

1 1/2 teaspoons table salt

1 1/2 teaspoons aluminum-free baking powder

3 tablespoons olive oil

6 1/2 ounces water

Directions

In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
Preheat the oven to 450 degrees F.
For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.
For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.
For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.
Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.