I developed this recipe in the mid 2000’s and for a brief second I thought I would take it to market, but I blinked and lost my window of opportunity when I noticed other gourmet flatbread/crackers selling for $9.00 a box! Damn. Anyway, I’m going to share it with you again because I’ve modified it over the years. It’s really so easy to make and takes such little time and effort that I basically throw it together on the day that I need it. You can leave them flat and break the crisp flatbread by hand to give it more of an artisan look; for this photo I cut them with a pizza cutter, just eye-balling and cutting directly on my cookie sheets before baking (don’t cut on non-stick cookie sheets, you don’t want to damage the surface).
Whole Wheat Oat Crackers with Flax
Makes enough for 4 people for cocktails
- 1 cup whole wheat flour
- 1/4 cup oatmeal
- 1/4 cup ground and whole flax seeds (a mix 2/3-1/3 is nice)
- 1 tsp salt
- 1/4 cup black and white sesame seeds
- 1/2 cup warm water (plus)
Flavourings: add as desired (not all of them)(pictured recipe has no flavourings other than sesame seeds)
- 2 tbsp paprika (smoked is good), or
- 2 tbsp cumin, or
- 2 tbsp curry, or
- 1/4 cup dehydrated onion flakes ground finely (not onion salt), or
- 1/4 cup dehydrated garlic flakes ground finely (not garlic powder or garlic salt).
- Pre heat oven to 177° C or 350° F.
- Sift all dry ingredients (including flavorings of your choice) together into heavy duty mixer with a dough hook.
- Add the oatmeal and mix. Slowly add the water with the mixer on low and mix until the result is a nice smooth ball of dough
- Generously dust your rolling surface with flour. Cut about 1 cm (1/2 inch) thick chunks of dough and roll out with a wooden rolling pin until the dough is thin enough to go through the largest gap in your pasta maker. Run this dough through gently until your desired thickness is achieved (I go to #4, it makes a very nice thin but not too delicate cracker).
- Cut into triangles (like I did on this batch) or simply bake in the sheets that come out of the pasta maker and roughly break into smaller pieces when done.
- Bake for about 10 minutes until golden brown and crispy. Cool and enjoy!
- I use my Kitchenaid Pasta roller attachment because it makes all the crackers the same even thickness and I am able to whip up a batch in less than 30 minutes baking included!
- Make sure you run the dough through a couple of times on each thickness so that the larger seeds get gently flattened so they don’t clog the machine and tear the dough.