Name: Whole-Wheat Seeded Crackers
Total time: 3 h 10 min
Ingredients: 3 cups (16½ ounces/468 grams) whole-wheat flour; 2 tablespoons ground golden flaxseeds; 2 tablespoons sesame seeds; 1 teaspoon ground turmeric; Salt and pepper; 1 cup warm water; ⅓ cup cold-pressed extra-virgin olive oil , plus extra for brushing; 1 large organic egg , lightly beaten; 2 tablespoons chia seeds; 2 teaspoons flake sea salt or kosher salt

Why This Recipe Works

Our starting point was the Mediterranean lavash cracker, typically made with a mix of white, wheat, and semolina flours. We preferred using all whole-wheat flour, which boosted nutrition. To give them texture, we added omega-3-rich flaxseeds and sesame seeds to the dough along with a touch of turmeric for its mild, warm flavor. After mixing the dough, we let it rest for an hour which made it easier to roll out, then rolled it between sheets of parchment paper. We pricked it all over with a fork to prevent air bubbles, brushed it with egg, and sprinkled it with chia seeds, sea salt, and pepper. Finally, we baked the crackers until deep golden brown and let them cool before breaking them up.

Before You Begin

We prefer golden flaxseeds for their milder flavor, but brown flaxseeds can be used. We prefer the larger crystal size of sea salt or kosher salt for sprinkling on the crackers; if using table salt, reduce the amount by half.

Instructions

Using stand mixer fitted with dough hook, mix whole-wheat flour, ground flaxseeds, sesame seeds, turmeric, and ¾ teaspoon salt together on low speed. Gradually add water and oil and knead until dough is smooth and elastic, 7 to 9 minutes. Turn dough out onto lightly floured counter and knead by hand to form smooth, round ball. Divide dough into 4 equal pieces, brush with oil, and cover with plastic wrap. Let rest at room temperature for 1 hour.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Working with 1 piece of dough (keep remaining dough covered with plastic), roll between 2 large sheets of parchment paper into 15 by 11-inch rectangle (about ⅛ inch thick). Remove top sheet of parchment and slide parchment with dough onto baking sheet. Repeat with second piece of dough and second baking sheet.

Using fork, poke holes in doughs at 2-inch intervals. Brush doughs with beaten egg, then sprinkle each with 1½ teaspoons chia seeds, ½ teaspoon sea salt, and pepper to taste. Press gently on seeds and seasonings to help them adhere.

Bake crackers until golden brown, 15 to 18 minutes, switching and rotating sheets halfway through baking. Transfer crackers to wire rack and let cool completely. Let baking sheets cool completely before rolling out and baking remaining 2 pieces of dough. Break cooled crackers into large pieces and serve. (Crackers can be stored at room temperature for up to 2 weeks.)