Crisp Fired Crackers

1. 1

   In a large bowl or in the bowl of an electric mixer, whisk together the whole wheat flour, cornmeal, and salt to evenly combine.

2. 2

   Pour in the olive oil and 1/4 cup water and mix with the hook attachment until the dough comes together in a ball with a tacky consistency-dry, but neither too crumbly nor too stiff.

3. 3

   Add 1 to 2 tablespoons more water if necessary to achieve this texture.

4. 4

   Alternatively, the dough can be mixed with a spoon, then kneaded by hand on a surface lightly sprinkled with flour.

5. 5

   Wrap the dough in plastic and refrigerate for 30 minutes or up to 3 days.

6. 6

   Preheat the oven to 450 degrees.

7. 7

   Divide the dough into 4 squares.

8. 8

   Lightly sprinkle a flat surface with flour and roll each square out to a thickness of about 1/8 inch.

9. 9

   Use a knife to cut out crackers into 2-by-1-inch rectangles.

10. 10

    Arrange the rectangles on baking sheets (it will be necessary to bake in batches) and bake until the crackers are crisp and the edges are dark brown, 8 to 10 minutes.

11. 11

    Store the crackers in an airtight container for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.