Exciting news guys! I cleaned my laptop today!
I am the queen of typing on my laptop’s keyboard with messy hands. I’m always eating while working on my laptop or using my laptop to follow directions for a recipe. I try my hardest to wipe off my hands before touching my computer, but sometimes I’m in the crux of a recipe and I need to see the next step ASAP.
My life is intense people.
But after this morning’s cleaning session, by laptop looks brand new again. Thank goodness for water and paper towels.
And thank goodness for crackers! Especially these Whole Wheat Sesame Cracker. Crackers really are an amazing invention. They come in all shapes, sizes and flavors. They can be sweet or salty, crunchy or flakey, buttery or dry…you get my point.
I figured since I’ve been sharing so many dessert recipes it was time for me to share a salty snack. Ever since my first cracker making experience (check out my Whole Wheat Rosemary Wheat Thins!), I’ve been hooked on making crackers at home. If you have the proper tools, they are really easy to make and you can make them any flavor you want. Not to mention you get to skip out on all the mystery ingredients that are in most store-bought crackers.
“So what are these ‘proper tools’ you speak of Faith?”
I’m glad you asked. I you love baking I highly recommend getting these non-stick, silicone baking mats. I got them as a birthday present from my sister-in-law and I have used them more times than I can count. They allow me to roll out my cracker dough really thin so that I can better mimic the crunchy, thin texture of store-bought crackers. And, they make it so I don’t have to have tons of parchment paper jammed in my kitchen drawers. Seriously, buy these mats! They’re a great investment. But in addition to that, don’t let not having these mats keep you from trying out this recipe! You can still make these crackers using parchment paper. And then when you do finally get these mats, you’ll appreciate not having to use parchment paper all the more.
Since these Whole Wheat Sesame Crackers have sesame seeds baked into them, they go great with hummus which is made using tahini, a sesame seed paste. In a couple of days I’ll share with you guys one of my all-time favorite recipes for hummus. This recipe is foolproof and my life is better because of it. I can’t wait to share it with you! It’s creamy, full of flavor, and pairs well with so many foods.
While you wait for that recipe though, you should make these crackers!
- 2 cups whole wheat flour
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1/2 cup water (plus more if necessary)
- 1 tablespoon sesame seeds
- 2 teaspoons poppy seeds
- sea salt
- Preheat your oven to 450 degrees.
- In a small bowl combine the sesame seeds and poppy seeds and set aside.
- In a large bowl whisk together the whole wheat flour and salt. Add in the olive oil and 1/2 cup water and stir until a crumbly ball of dough forms. If your dough is too dry, add more water 1 tablespoon at a time until all of the flour is incorporated into the dough. Add sparingly to make sure you don't get your dough too soggy.
- Lightly flour some parchment paper or a silicone baking mat and use a rolling pin to roll out 1/3 (or 1/2) of the dough into a large rectangle. Roll the dough out as thinly as possible (about 1/16 of an inch thick).*
- Then use a pastry brush and lightly brush water across the top of the rolled out dough. Sprinkle the sesame seeds and poppy seeds, along with some sea salt, evenly across the dough and roll over the seeds one more time with your rolling pin to push the seeds into the dough. This keeps them from falling off after baking.
- Score the dough into your desired cracker shape with a knife or pizza cutter. If you like your crackers to be perfect squares you will probably have to trim the edges of your rectangle. Otherwise just score the dough as best as possible and be okay with having some weird shaped crackers.
- Transfer the dough and parchment paper onto a baking sheet and place the crackers in the oven to bake for 10-15 minutes. After the crackers have baked for 10 minutes, start checking them every 1-2 minutes to make sure they don't burn.**
- While the first set of crackers are baking, begin the whole process again with the remaining dough until you have baked all of the crackers.
- Let the crackers cool before storing in an airtight container.
- *I've found that I have a harder time getting my dough thin using parchment paper, but it's still doable. Just roll your dough as thin as possible.
- **Sometimes the crackers on the edges finish baking sooner than the crackers in the middle. In that case, I just remove the outer crackers and then let the other cracker bake a few more minutes.