freshly baked crackers with hummus

 rustic cut/broken crackers

The crackers were pretty, and tasted great, BUT
they were not crisp.  They were soft and pliable, somewhat like toasted pita bread.

taking a step back, cracker dough ready for the oven

I have since tried two additional cracker recipes.  Neither this recipe nor the two additional cracker recipes yielded crisp crackers in my TN kitchen - humidity 60%+.  I don't know if the high humidity affects crackers!!??

This is adapted from an Alton Brown recipe; usually I have success with his recipes. 

Mix dry ingredients together  in bowl:

2 1/2 oz whole wheat flour

2 1/4 oz all purpose flour

2 1/2 T poppy seeds

2 1/2 T sesame seeds

3/4 t salt

3/4 t baking powder 

Add

1 1/2 T olive oil

Add 

3 1/4 oz water

Knead slightly to mix well; let rest under kitchen towel 15 minutes.

Preheat oven to 450 degrees.

Roll to 1/8 " thick for a dipping cracker.

Bake 6 minutes

Flip cracker over and bake an additional 6 minutes.

Remove from oven when crisp and brown around edges.

Cool on wire rack.  

Break into pieces to serve.

(If rolling to 1/16", baking time is reduces to about 4 minutes on each side.)

hummus variations from this recipe
stir in additional smoked paprika

 stir in 3T pesto

 basic recipe