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["Place the all-purpose flour, whole-wheat flour, salt, cayenne, and caraway seeds in the bowl of the KitchenAid(R) Custom Metallic(R) Series Stand Mixer. Use the flat beater to mix the ingredients at low speed.", "Once combined, slowly drizzle the water from one side and mix on low speed until the mixture acquires a flaky texture.", "Stop the Stand Mixer and transfer the mixture to a clean surface. Knead by hand, just long enough to bring the dough together. Divide the dough into four equal parts and wrap with plastic wrap. Let the dough rest for 30 minutes at room temperature.", "Working with one piece of dough at a time, roll out one ball of dough using a rolling pin. Don't worry about getting it too thin as the dough just needs to be thin enough to go through the widest setting on the Pasta Roller from the KitchenAid(R) 3-Piece Pasta Roller & Cutter Set. Use a little flour if the dough is sticky.", "Attach the Pasta Roller to the power hub of the Stand Mixer. With the dial on the Pasta Roller set to 1 and the speed set to the lowest, pass the dough carefully through the Pasta Roller. Repeat this three times. Then switch the dial to 2 and repeat three times. Do this until you reach setting 4 on the dial of the Pasta Roller, carefully handling the dough as it stretches.", "Lay the stretched out dough on a clean counter. It will be about 3"" wide. Cut the dough with a sharp knife and place them on a baking sheet lined with parchment paper. Prepare the remaining pieces of dough and keep them separate on the baking sheets lined with parchment paper. Let them dry for about 1 hour.", "Preheat the oven to 350u00b0 F. Brush each piece of stretched out dough with a little olive oil and sprinkle generously with the flaky salt. Bake in the oven for 6-8 minutes until golden brown, rotating the pan halfway through baking. Remove the baking pan from the oven and transfer the crispbread pieces onto a wire rack to cool completely.", "Serve the crispbreads with cheese or dips such as hummus or salsa. Store in an airtight container for about 2 weeks."]
