Lactose and Gluten Free*
- 3 cups plain flour or a mix of wholegrain. *Substitute for gluten free plain flour.
- 2 teaspoons sugar
- 1 teaspoons salt
- Cracked pepper (Not a compulsory ingredient, but makes the taste better)
- 4 tablespoons extra-virgin olive oil
- 1 cup water
- Toppings: sesame seeds, poppy seeds, onion and garlic powder.
- Heat the oven to 230° C (Approx 450°F). Place the oven shelf in the lower third of the oven
- Layer a sheet of baking paper on a large tray. You may need multiple trays for this recipe.
- In a medium bowl, whisk together the flour, sugar, cracked pepper and salt.
- Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a little at a time until all the flour is incorporated.
- Divide the dough into two halves and set one half aside.
- Sprinkle your work surface lightly with flour. Working from the center of the dough out, roll the dough into a rectangle to a thickness of 2-3mm. It doesn't have to be perfect. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling. If it sticks to your work surface add a little more flour.
- Brush the surface of the dough very lightly with water. Sprinkle your desired toppings evenly onto the surface
- Using a pizza cutter or a sharp knife, cut the dough into individual crackers by cutting across and down the dough at your desired size.
- Transfer the crackers to the prepared trays using a scraper, spatula or your hands. It's fine to crowd the crackers very close to each other. Prick each cracker with a fork to prevent them from puffing during baking, but if you want to see what puffy ones look like leave a few without pricks in them. I like some of them puffy :).
- Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Watch them carefully as some will cook quicker than others. Just get those out of the oven first and set aside.
- Whilst this batch is cooking, repeat with the other dough you set aside.
- Let crackers cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you're crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 200°C oven for a few minutes to re-crisp.