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ANGUS BARN'S FLATBREAD CRACKERS




Source of Recipe


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List of Ingredients







4 ½ cups flour

5 teaspoons active dry yeast

2 teaspoons salt

¼ cup vegetable oil

1 ½ cups warm water

Optional toppings: sesame seeds, poppy seeds, garlic flakes, onion flakes, herbs de Provence, Italian seasoning, black sesame seeds, etc.


In the bowl of an electric mixer with dough hooks, layer the flour, yeast, salt, oil and water. Mix on the lowest speed until well blended. Turn the mixer speed to medium and mix for 15 minutes. Remove the bowl from the mixer, cover with plastic wrap, and refrigerate for 24 hours.

Remove the bowl from the refrigerator, uncover it and allow the dough to stand at room temperature for 2 hours.

Preheat the oven to 450 F. Pinch off a piece of dough about the size of a large biscuit. Roll it into a ball, and place it on a floured surface. Roll it to about 1/16 -inch thick. Transfer it to a standard baking sheet, and poke holes in the top of dough. (Top with seeds or herbs, if desired, pressing lightly into the dough.) Using a pizza cutter, cut into desired shapes.

Bake 6 to 8 minutes, until light brown. Repeat until all the dough is used. Cool to room temperature and serve. Store in a tin to keep crackers crisp.

Yields about 50 medium crackers.


Recipe