Stovetop Cracker Bread
This bread is less about the mixing and entirely about the roll. Once you have a dough that feels like soft suede, the goal is to stretch it until you can almost see the counter through the center.
Consistency is everything in the roll.
If the dough is too thick, you end up with a chewy flatbread instead of a cracker. Aim for translucency.
- heavy cast iron skillet
- rolling pin
- large mixing bowl
- bench scraper
What goes in.
- 2 cupsall-purpose flour
- 1/2 cupwarm water
- 2 tbspolive oil
- 1 tspfine sea salt
Roll, rest, repeat
If the dough snaps back when you roll it, walk away for five minutes. Letting the gluten relax is the only way to reach the extreme thinness required.
The method.
Combine the dry and wet ingredients.
Mix flour and salt, then stir in water and oil until a shaggy mass forms. Knead on a clean surface for five minutes until the dough is smooth and uniform.
Divide and rest.
Cut the dough into eight equal pieces. Cover them with a damp towel and let them sit for 15 minutes.
Roll thin.
Use a rolling pin to flatten one piece of dough. Turn it frequently, dusting with flour as needed, until you have a circle roughly 10 inches across that is nearly transparent.
Toast in the skillet.
Place the skillet over medium-high heat. Lay the dough flat in the dry pan. Cook for 60 to 90 seconds per side; look for light brown spots and bubbles to appear.
Cool completely.
Transfer to a wire rack immediately. The bread will harden and become brittle as it cools.
Other turns to take.
Seeded
Press poppy, sesame, or fennel seeds into the dough during the final roll.
Herbed
Brush the warm, cooked bread with garlic-infused oil and a dusting of dried rosemary.
When it doesn't go to plan.
Use a light dusting of flour on the counter, but brush off any excess before cooking so it doesn't burn in the pan.
If the center of the bread remains soft after cooling, return it to the pan on low heat for another 30 seconds.
Store in an airtight container to keep the moisture out; if it does go soft, a minute in a warm oven will restore the snap.
The ones that keep coming up.
Can I bake these in the oven?
You can, but the stovetop method is faster and allows you to watch the color develop closely. If using an oven, set it to 400°F and bake on a preheated stone for 3-5 minutes.
Why is my dough tough?
Usually because it wasn't allowed to rest long enough. The gluten needs to relax before it will yield to the rolling pin.
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