1 1/2 cups Flourish flour
2 teaspoons fresh herbs of choice
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
1/2 cup cold water
- Preheat the oven to 450 degrees.
- Pulse the flour, thyme, pepper, salt, sugar, and olive oil in the food processor until evenly distributed.
- Add the water and pulse just until the dough starts to stick together (about 10 seconds).
- Remove the dough, press together gently with your hands to form a single ball, and cut into four pieces.
- Let the dough rest for about ten minutes.
- Roll out each individual piece of dough as thin as you possibly can. If the dough starts to shrink up, let it rest a little longer. You want the dough to get very, very thin.
- Once it’s rolled, place it on a piece of parchment paper and transfer to a baking sheet.
- Bake for 4-5 minutes, but check periodically to make sure it’s not getting too brown – flip each cracker piece and bake another 4-5 minutes.
- Turn the oven off and let the crackers sit in the oven for 1-2 hours to really dry out and get crispy.
- Break into pieces and serve.
* Recipe Courtesy of @pinchofyum
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.