Ammo's Crackers
Source of Recipe
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List of Ingredients
Infused Oil
1/2 cup olive oil
1 tablespoon chili powder
1 tablespoon red pepper flakes
1 tablespoon paprika
Whisk together the oil, chili powder, pepper flakes and paprika in a
small
bowl. Set aside.
Crackers
Nonstick cooking spray
1 1/2 cups water
2 tablespoons honey
Salt
4 cups flour
Infused Oil
Pepper
1 tablespoon red pepper flakes
1 tablespoon chopped fresh oregano
1/4 cup grated Parmigiano-Reggiano cheese
Recipe
Preheat the oven to 400 degrees F.
Spray 5 baking sheets with nonstick cooking spray.
Combine the water, honey and 1 tablespoon salt in a medium-size bowl
and mix
until the salt is dissolved.
Place the flour in the bowl of a mixer and, beating at low speed,
slowly add
the water mixture until a dough forms that pulls away from the sides of
the
bowl, forming into a ball. The dough will be sticky.
Knead the dough on a floured surface 1 minute. Divide the dough into
pieces
small enough to fit your pasta machine. Dust both sides of the dough
with
flour. Start by running one piece of dough through the machine at its
widest
setting, then repeat, narrowing the setting each time, ending with the
next-to-the-narrowest setting. You'll have a long dough strip when
you're
done that's as thin as fresh pasta. Place the dough strip on one of the
prepared baking sheets. Repeat this step with each of the remaining
pieces
of dough. Some of the dough may tear or become too thin, but you should
end
up with about 15 long, thin pieces on the baking sheets.
Brush the dough with the Infused Oil, sprinkle each with salt and
pepper to
taste, and then with the pepper flakes, oregano and cheese.
Bake the crackers until browned and crisp, 6 to 10 minutes. Cool them
on
racks, then break into pieces and serve.
12 servings. Each serving: 260 calories; 73 mg sodium; 2 mg
cholesterol; 11
grams fat; 36 grams carbohydrates; 6 grams protein; 1.87 grams fiber
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