Recipe: Parchment Flatbread Crackers
Makes eight 10-inch-wide crackers
These thin, crisp, rustic-looking crackers are only masquerading as a bread product. They’re essentially made by baking pasta dough; in fact, if you own a pasta machine, you can use it to roll out the dough.
1 cup semolina flour
1 cup all-purpose flour, plus more as needed
¾ teaspoon salt
¾ cup warm water
2 tablespoons extra-virgin olive oil, or as needed
3 tablespoons mixed seeds, such as black and white sesame seed, fennel seed and poppy seed
1 teaspoon kosher or Maldon sea salt
1. Combine the semolina and all-purpose flours and the salt in a medium bowl; stir until well mixed. Slowly add the water, stirring continuously until thoroughly incorporated. Use your hands to gather the dough and form it into a ball.
2. Dust a work surface lightly with all-purpose flour.
3. Transfer the dough to the work surface and knead until it is firm and smooth but not sticky, two to three minutes. Wrap it in plastic wrap and let rest at room temperature for 30 minutes.
4. Place an inverted baking sheet or a pizza stone on the middle rack of the oven; preheat to 450 degrees. Line a separate baking sheet with parchment paper.
5. Divide the dough into eight equal portions, shape them into balls and wrap them in plastic wrap. Working with one piece of dough at a time, use the palm of your hand to flatten the ball into a disk. Reapply all-purpose flour to the work surface and use it to liberally dust a rolling pin. Roll the dough into as thin a round as possible; it should be a round that is 9 or 10 inches wide. Keep moving and turning the dough as you roll to prevent it from sticking, dusting the rolling pin and work surface with flour as needed.
6. Carefully transfer the dough round to the parchment-lined baking sheet and smooth it out. Brush sparingly with a little of the oil. Sprinkle some of the seeds and salt over the top, using more than you think you’ll need because some will fall off. Place a piece of plastic wrap on the cracker and roll over it lightly with the rolling pin to help the toppings adhere. Remove the plastic wrap and use the tines of a fork to prick the dough every couple of inches.
7. Slide the parchment paper and dough off the baking sheet and onto the preheated baking sheet or pizza stone in the oven. Bake for four to six minutes, rotating the parchment paper about halfway through baking as needed for even browning around the edges. Keep a close eye on the cracker, as it can burn quickly. Transfer to a wire rack to cool for five to 10 minutes. Repeat to use the rest of the dough, seed mixture and oil.
8. To serve, break the crackers into large pieces, or offer them whole and let your guests do the breaking.
9. Store in an airtight container at room temperature for up to one day.
Nutritional information: 90 calories, 3g fat, 0g saturated fat, 0mg cholesterol, 230mg sodium, 14g carbohydrates, 0g dietary fiber, 0g sugar, 2g protein.
Adapted by The Washington Post from “Pure Vegan,” by Joseph Shuldiner (Chronicle Books, 2012)