Everything bread flats.

This recipe is a deviation from an old King Arthur’s flour breadstick recipe.  I’ve adapted it and rolled the dough super thin for more a flat cracker v. a breadstick.  Super easy and packed with flavor!

Dough:

2 teaspoons instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
1 tablespoon Improver OR Baker’s Special Dry Milk OR nonfat dry milk
3 cups King Arthur’s all purpose unbleached white flour
1 cup  lukewarm water
2 tablespoons olive oil

Toppings:
1 egg white beaten with 1 tablespoon cold water
Then grab your favorite seasonings for toppings.  I used toasted sesame seeds, poppy, fennel seeds, sea salt, rosemary, & thyme.

Mix and knead the dough ingredients—by hand, mixer, or bread machine set on the dough cycle—to make a soft, supple dough. Cover with lightly greased plastic wrap, and let it rest and relax for 15 minutes (or for up to an hour or so; work it into your schedule as you see fit).

Divide the dough in half. Working with one half at a time, pat or roll it into a 9″ x 13″ rectangle.  I rolled the dough out quite thin.  Brush the dough lightly with the egg white and water, and sprinkle it with the seeds. Roll the dough lightly with a rolling pin to press the seeds in.

Use a pizza wheel or sharp knife to cut the dough (the short way) into strips about 3/8″ wide. Let rest while the oven preheats.  Preheat the oven to 425°F. Bake 8-10 minutes, or until they’re golden brown. Remove them form the oven, and cool on a rack.

 

— Knead to Cook