Saturday, July 23, 2011
Late at night watching Anthony Bourdain chow down on some tasty food in Macau, gave me one serious case of the munchies, but nothing all that suitable in the pantry, farmhouse cheese-yep, tomatoes-yep, carb vessel to put them in my mouth-nope.
So cracker making time it was, and sped up by my recent purchase, the vacuum sealer.
The recipe is dead simple, I use this ratio
1 Cup Flour
80 ml Water
25 ml Oil/Fat
Salt & Pepper
Mix the flour and fat in a processor until forms a sand like crumb, then tip into a bowl and mix in the water a bit at a time until a firm dough forms.
Wrap the dough tightly and let it rest for about 60 minutes so the flour can hydrate. Or seal it in a vacuum machine and rest for about 10-15 minutes. (While it rests, heat the oven to 230°C).
Between two sheets of baking paper (or use a pasta machine) roll the dough out thinly and evenly. Score the rolled out dough, so it's easy to break apart when cooked, a pizza wheel is pretty good as it reduces drag on cut edges that happens with a knife.
Bake for about 10-15 minutes, keep an eye on it, as it goes from cooked perfectly to burnt mess pretty easy. Take out of the oven and cool on a rack.
The recipe is pretty adaptable, you could make a fat free version, or a no water version, or a cheese instead of fat version.