Make up about 12 cups mix of just about any combination of flours – I have them in the freezer and use whatever happens to be there: whole wheat, spelt, kamut, oats, barley, millet, quinoa, rye, corn, rice, etc. I have tried teff but found it a bit bitter.
add 1 cup ground flax seeds, 1 cup sesame seeds, 1 tbsp baking powder and 2 tsp salt. Mix well and store in the freezer.
Take 2 cups of the flour mix
add 1/4 cup of olive oil and enough hot water to make 1 cup. I have used 1 cup of grated cheese, about 1/4 cup of pesto, or crushed rosemary, or ground pepper to flavour the mix. This is a place you can experiment with – I thought about balsalmic vinegar, other herbs, garlic etc. but have not tried.
The dough will be quite soft – if it is too sticky, add a bit more flour
divide in about thirds, and on a well floured surface roll out till it is as thin as you can get it. prick with a fork, sprinkle with salt if you want, or grate parmesan on top and roll in. I use a pizza roller to cut into squares.
Put on a cookie sheet, and bake around 10 minutes at 350. This time may differ according to what your oven is like. You want to have the crackers crisp but not burnt – a balance that needs careful watching – in my oven the outside crackers cook faster so I take them off first.
Here is a photo of the dough:
Stefan enjoyed eating it:
Janelle helped cut them:
Then the two competed to get the position of “lifter”:
The finished product:
10 min later… they are a hit!