Don’t feel like making a pizza crust? Out of crackers and need a quick solution?
It doesn’t get much simpler than this unleavened bread or cracker recipe.
The recipe remains the same but the thinner it is rolled out the crispier and more cracker like it becomes as well as following a few slight variations to the baking.
Note:
The directions below do not follow the “18 minute” or other rules for Passover preparation of Matzah bread; there are very particular and specifically timed steps to be taken for a Jewish Matzha to truly be considered Kosher and acceptable for Passover.
It is just an easy way to make a crispy, seasoned tortilla sized flat bread that is great to add toppings to like you would if it were a mini personal pizza and a way to make to your own crackers for topping to serve as an appetizer or to use for dipping or just munching on.
Unleavened Bread or Crackers
1 cup all purpose flour
1 cup wheat flour
2/3 cup choice of water, evaporated milk, milk, or cream
1 tsp salt
1 Tbsp sugar
choice of herbs and spices, to taste
For an unleavened flat bread (substitute pizza crust):
Whisk together dry ingredients.
Add milk or water and knead for about 10 minutes on lightly floured surface or linen sack cloth covered kneading board — until a smooth ball forms.
Form four balls.
Roll out each ball into a flat circle on a very lightly floured surface — thin but about twice as thick as a tortilla or a bit more.
Poke holes all the way through with a dinner fork on both sides.
Bake 2 mins in a preheated 425 F degree oven then flip over to finish baking for another 2 to 5 minutes on a baking sheet covered with parchment paper.
Note: 4 to 5 minutes is usually enough to bake through and after that it is just baking until reaches desired crispness.
While still hot spread on pre-heated sauce, sprinkle with cheese, add pre-cooked toppings, top with a bit more cheese. Let set a few moments for cheese to melt or pop into the microwave.
For crackers:
Whisk together flour, 1 Tbsp. sugar, 1 tsp. salt, plus any herbs and spices to taste.
Add milk or water and knead for about 10 minutes on lightly floured surface or linen sack cloth covered kneading board — until a smooth ball forms.
Roll out on floured surface into a large and very thin rectangle — absolutely no thicker than a tortilla or cracker.
Slice into cracker sized rectangles or squares.
Poke holes all the way through with a dinner fork on both sides.
Optional: Sprinkle tops lightly with additional salt and any seasonings of choice.
Pre-heat baking sheet: place the baking sheet in a cold oven and then turn on the oven to preheat.
Bake 2 mins in a preheated 475 F degree oven then flip over to finish baking for another 2 to 5 minutes on an un-greased, pre-heated baking sheet until crispy.
Optional:
Once baked, brush crackers VERY lightly with an egg wash of 1 beaten egg white and 1/2 tsp water then sprinkle with choice of sesame, flax, or chia seeds. Return to the hot oven immediately (if allowed to sit wash will soak in and make them soggy) for about 90 to 120 seconds just to set the egg wash. Alternately, you can gently press seeds into dough prior to baking without using a wash but they don’t stay on as well as using the wash method.
Remove and allow to rest until fully cooled.
To prevent bottoms burning on still hot pan, be sure to remove crackers and place on a clean lint free towel or paper towels to cool — or place on a cooling rack — to prevent condensation or moisture during cooling — so that they stay crispy.
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