Herb Flatbread Crackers
Nutritional Info
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 88.3
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 61.2 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.6 g
- Protein: 2.6 g
View full nutritional breakdown of Herb Flatbread Crackers calories by ingredient
Introduction
I wanted to find a cracker I could make at home. I am seriously in love with these! This recipie was adapted from a recipie that Gormet printed, July 2008. Reduced the amount of flour and added the flax meal and the chia and flax seed to boost omega 3's and other nutrients. You can also add cheese to the mix. About 1/4 c. of Parmesan is wonderful in these. I wanted to find a cracker I could make at home. I am seriously in love with these! This recipie was adapted from a recipie that Gormet printed, July 2008. Reduced the amount of flour and added the flax meal and the chia and flax seed to boost omega 3's and other nutrients. You can also add cheese to the mix. About 1/4 c. of Parmesan is wonderful in these.Number of Servings: 22
Ingredients
-
1 1/2 cup Flour, whole grain white wheat
1/4 cup Flax Seed Meal
2 tablespoons whole Flax Seed
2 tablespoons Chia Seed
1/2 tablespoon Oregano,
1/2 tablespoon Basil
3/4 tablespoon Kosher Salt
1 teaspoon Baking Powder
1/2 cup Water
1/3 cup +1 tablespoon Olive Oil
Tips
You can also add 1/2 cup shredded cheese to the dough.
Directions
1. Preheat oven to 450 degrees. In a medium bowl mix together everything except the water and olive oil.
2. Make a well in the flour mixture and add the water and olive oil reserving the tablespoon of oil for brushing. Mix until a dough forms then turn onto a floured surface and kneed slightly 4-5 times.
3. Divide the dough into 3 pieces. On a lightly floured Parchment paper (1 piece per piece of dough), roll out each piece dough into a round about 10" across. It should be very thin. Using a knife or fluted pastry wheel cut round into 16 pieces.
4. Bake in the preheated oven for 8 mins until the edges are beginning to brown. Cool flatbreads and store in an airtight container.
Serving Size: 22 servings of 6 crackers
2. Make a well in the flour mixture and add the water and olive oil reserving the tablespoon of oil for brushing. Mix until a dough forms then turn onto a floured surface and kneed slightly 4-5 times.
3. Divide the dough into 3 pieces. On a lightly floured Parchment paper (1 piece per piece of dough), roll out each piece dough into a round about 10" across. It should be very thin. Using a knife or fluted pastry wheel cut round into 16 pieces.
4. Bake in the preheated oven for 8 mins until the edges are beginning to brown. Cool flatbreads and store in an airtight container.
Serving Size: 22 servings of 6 crackers