Olive Oil Crackers
Nov
These light and tasty crackers go well with your favorite dips and they are a lot better for you than chips.
Whisk together the flour and salt. Add the water and olive oil. Mix the dough at medium speed for about 5 to 7 Minutes in a mixer with a dough hook attachment. The dough should be just a bit sticky to work with.
Shape the dough into a large ball. Cut into twelve equal-sized pieces. Gently rub each piece with a bit of olive oil, shape into a small ball and set aside. Cover with plastic wrap or a dishtowel and let rest at room temperature for 30 to 60 Minutes.
While the dough is resting, preheat your oven to 450 degrees F. Prepare 2 pizza stones if you have, by dusting with cornmeal. Alternately, line 2 sheet pans with parchment paper and sprinkle with cornmeal.
Working with one piece at a time, shape and stretch each ball into a flat strip, using a rolling pin to flatten it as thin as possible. Cut into strips or squares using a pizza cutter or pastry wheel. Place crackers on the pizza stone or prepared pan. Repeat with all the dough balls. Prick each cracker with the tines of a fork to prevent puffing, and place in the oven. Bake until deeply golden, about 10 to 12 Minutes and remove from oven. Cool and serve or store airtight for a few days.