This recipe comes from our dear friend Lora Brody, who’s written numerous cookbooks and is one of our favorite teachers at The Baking Education Center.
Crackerbread is extremely quick and easy to make, and packs a punch of aromatic flavor from the seed blend that gets rolled right into the dough. A little sturdier than lavash, it’s great with your chunkiest dips.
| ||1 || cup (4 ounces) traditional whole-wheat flour |
| ||1 || cup (4¼ ounces) unbleached all-purpose flour |
| ||½ || cup (1⅞ ounces) whole rye (pumpernickel) flour |
| ||½ || cup (2⅜ ounces) whole yellow cornmeal |
| ||2 || teaspooons salt |
| ||2 || Tbsp. olive oil |
| ||1 || cup (8 ounces) water |
| ||½ || cup (2½ ounces) assorted seeds, such as sesame, poppy, fennel, caraway, and anise |
| ||2 || Tbsp. assorted dried herbs, such as rosemary, basil, dill, tarragon, and thyme |
| ||1 || tsp. freshly ground black pepper |
| ||1 || Tbsp. coarse salt (optional; use it if you like a salty, crunchy cracker) |