Homemade Crackers.

I've been desperate to try and find a good cracker recipe. Graham crackers I've got figured out... but I need real crackers. Like our favorite Milton crackers that I totally don't like paying $3 a box for. The first time I tried this original recipe it lacked a lot of flavor that we were use to with our favorite crackers... and lacked the crunch. Turns out I didn't roll it out thin enough with my cheapy plastic roller. They were still good, just not stellar. I'm sure I'll resort to buying the quick and convenient box... but glad I found a descent sub.

Next time: I'll add more seasonings and borrow my Mom's marble rolling pin. To be continued...

2 3/4 cups unbleached flour (i used whole wheat)
1/2 cup nutritional yeast flakes
1 teaspoon baking soda
1 teaspoon onion salt
a few shakes of cayenne pepper
1/4 teaspoon garlic powder
1 teaspoon dry mustard
1/2 cup cold olive oil
1/2 cup plus 2 tablespoons ice water
1 tablespoon apple cider vinegar
sea salt for topping, if desired

Heat the oven to 375 degrees. Cover baking sheets with parchment paper.

Combine all the dry ingredients in a large mixing bowl.

Slowly drizzle in the olive oil while stirring. Then, drizzle in the water and apple cider vinegar. Form the dough into a ball. I found it easiest to form it into three balls and work with smaller pieces.

Roll the dough very thin -- under 1/8th of an inch. This is important, because the crackers will puff up substantially even this thinly rolled.

Cut as desired. I used some small cutters. You don't have to do that. You can use your pizza cutter to cut them into squares.

Place them on your baking sheet. 1/2" apart is plenty, as they don't expand.

Bake the crackers 10 to 12 minutes, or until browned. They will get crispier as they cool.

Repeat until all your dough is used. It's much harder to reroll "recycled" dough. It gets very stiff, so use as much of it as you can the first time around.

Adapted from CookAtHome blog who adapted it from ShmooedFood