Homemade Crackers

By lindaauman

In this recipe for homemade crackers, we use whole, full-fat yogurt to soak the flour before combining the dough with good quality grass-fed butter, which creates a flaky texture and crumb. Season the crackers with coarse sea salt, dried chives or dill, or leave them plain, anyway you make them is worth your time and effort.

Ingredients

• 3 3 3 cups Jovial einkorn all purpose flour
• 1 1 1 teaspoon unrefined sea salt
• 1 1 1 cup full-fat yogurt
• 1/2 1/2 2 cup Kerrygold butter (plus 2 tablespoons melted butter)

Preparation

Step 1

Stir three cups einkorn flour and one teaspoon unrefined sea salt with one cup full fat yogurt in the bowl of a stand mixer equipped with a dough hook. Continue to process until the dough forms a smooth ball.

Place the dough in a mixing bowl and cover it with a tea cloth. Leave the dough to rest at room temperature overnight and up to twenty-four hours.

Once the dough has rested overnight or up to a full day, preheat the oven to 450 degrees Fahrenheit.

Knead one-half cup softened butter into the dough, then divide the it into four separate balls to make rolling it more manageable.

Flour your working surface and your rolling pin, place one ball of dough into the center of your work surface and roll it to 1/8-inch. Cut the dough into rounds with a biscuit cutter, or into triangles or squares with a pizza cutter or sharp knife.

Brush each unbaked cracker with melted butter, prick with the tines of a fork to prevent puffing and bake in an oven preheated to 450 degrees Fahrenheit until brown and crispy, about six or seven minutes.