Easy Homemade Einkorn Crackers
These Easy Homemade Einkorn Crackers are super simple, crunchy, and customizable made with einkorn flour and extra virgin olive oil.
Servings: 4
Calories: 207kcal
Ingredients
Crackers
- 1 cup einkorn flour 140g
- 1 teaspoon salt 5g
- 3 tablespoon extra virgin olive oil 30g + more for brushing
- 3 tablespoon water 42g
Toppings
- flaky sea salt
- sesame seeds
- everything bagel seasoning
- fresh rosemary, minced
Instructions
- In a medium bowl, combine the flour and salt. Add the extra virgin olive oil and water, and briefly knead into a ball. Continue to knead for 30 seconds to evenly distribute the olive oil in the dough.
- Cover with plastic wrap and let rest for 15 minutes.
- Preheat the oven to 400°F.
- Generously flour a clean work surface. Use a rolling pin to roll out the dough roughly into a long rectangle or oval. To do so, continuously pick up and turn the dough as you are rolling it out, adding more flour underneath, on top of the dough, and on the rolling pin to prevent sticking.
- Roll the dough to an even thickness so that it is not thinner at the edges than in the middle to encourage even browning in the oven. The dough should be 1/16 inch, or about the height of the tines of a fork. Place a fork right up next to the dough as a good proxy for 1/16 inch.
- Transfer the dough to a large sheet of parchment paper (not wax paper).
- Sprinkle the seasonings of your choice on the dough, such as flaky sea salt, sesame seeds, everything bagel seasoning, or fresh rosemary, minced. Use the rolling pin to press and roll the seasonings into the dough. This prevents the seasonings from falling off the crackers.
- Dock the dough with the tines of a fork (prick the dough with the end of a fork). This helps to release steam in the oven, preventing bubbles from forming in the dough.
- Use a pizza cutter, butter knife, or bench knife to cut the dough into rectangles 1 ½ inches wide by 2 ¼ inches high.
- Transfer the parchment paper with the rolled dough to a baking sheet. Lightly brush the dough with olive oil.
- Bake at 400°F for 9-12 minutes. Rotating the baking sheet halfway through. Let the crackers fully cool before eating.
Notes
- Flouring the Work Surface: Use enough flour and pick up and turn the dough as you go, adding more flour underneath and on top as needed. Picking up and turning the dough ensures that the dough does not stick to the work surface.
- Roll the dough super thin, but also evenly. Start with the rolling pin in the center and roll towards you. Pick up and rotate the dough 90 degrees, then press with the rolling pin from the center outwards, picking up the rolling pin at the edge of the dough to ensure that the edges do not become tapered, which means they are thinner than the center, and more likely to burn before the rest of the crackers have browned.
- Use a Fork: To measure the thickness of the dough. The depth of the tines of a fork should be equal to the height of the dough.
- Brush lightly with olive oil. This gives them a shiny exterior and adds flavor. The olive oil soaks into the crackers, and they do not become greasy.
- Toppings: Roll the toppings into the dough with the rolling pin so that they do not just fall off after being baked.
- Focus on the order of operations. Deviating from the order can cause issues. For example, if you cut the dough before you dock it, every time you prick it with a fork, it moves and makes it impossible to keep docking.
- Roll out the dough
- Transfer to parchment paper
- Add toppings and roll them in
- Dock with a fork
- Cut into rectangles
- Transfer to a baking sheet
- Brush lightly with olive oil
- Bake
- Rotate: In the oven for more even browning. This helps mitigate hot spots in the oven.
- Golden Brown: The darker the color without burning, the longer the crackers will stay crunchy. As long as you have a medium-to-deep golden color, you will have great, crunchy crackers.
Nutrition
Calories: 207kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 583mg | Potassium: 34mg | Fiber: 1g | Sugar: 0.1g | Calcium: 5mg | Iron: 2mg
