Artisan crackers cost a fortune, but making your own costs pennies. We found a great recipe online but tweaked it so it fit our schema. It’s super easy if you have a pasta machine. We love our Atlas machine that we purchased here. Plus, it’s super fun! It’s like Play-doh for grown-ups!
Making these crackers requires only a few elements: the pasta machine, flour of your choice, oil, water, salt and the spices of your choice. I can’t imaging hand rolling the dough as thin as we wanted it for these crackers. It would require the patience of Job. Invest in a pasta machine, or borrow one from a friend.
Ingredients for Artisan Crackers:
- 1 and 1/2 Cups whole wheat flour, plus more for dusting.
- Spices: We chose 1 teaspoon dried red pepper flakes and 1/2 smoked paprika, but you could use fresh herbs, dried herbs of any kind. Get creative!
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1/2 Cup cold water
- Preheat your oven for 450º.
- Mix all ingredients above EXCEPT for the water and place in a food processor. Pulse for 5-10 seconds using the standard “S” blade. Add the water and pulse for 5-10 seconds again. As soon as the dough has come together, turn it out into a bowl, press it together with damp hands (as it will be sticky) and let it rest for 15 minutes.
- Using a knife or a pastry bench, cut the dough into 4 pieces. Place 3 pieces back into the bowl and cover with a damp towel so it doesn’t dry out.
- Cut the remaining piece into 4 pieces. Dust one of the pieces in flour, and flatten with your hands. Process it through the pastry machine on #4 setting. If it sticks, dust the dough and the rollers with flour, and pass it through again.
- Keep passing the dough piece through the machine, increasing the # on the dial each time, until it goes through on the #8 or #9 setting.
- Place the long dough on a sheet pan lined with parchment paper.
The dried red pepper made beautiful streaks as it was crushed between the rollers with the dough.
Bake each tray for 5 minutes, turn each piece over, and bake it again for another 3-4 minutes. Watch them, as they can go from perfect to charred in the space of a minute. (We eat the charred ones anyway!)
Crackers will curl slightly when baking. After you pull them from the oven, slip the crackers off the baking sheet along with the parchment, and let them rest on the counter for a few minutes, to cool and crisp up. Break them into shards after they are cool. Store in an airtight container for up to 2 weeks.
They are stiff enough to partner with your favorite homemade salsa, but flavorful enough to stand on their own, without dips or spreads. Plus, it’s just downright FUN!