"Buckwheat flour is available in health food and specialty stores. It has a
musty, earthy flavor which gives an interesting twist to this simple,
traditional flatbread-style cracker. It goes well with fruit and cheese. In
the food processor or in a large bowl, combine the flours and salt. In a
slow stream, stir in enough of the water to form a soft, but not sticky,
dough.
Remove to a well-floured surface or pastry cloth and knead lightly. Cut the
dough into 6 equal portions and roll each piece into a large, thin circle,
approximately 1/16 inch thick and 8 inches in diameter. Prick each circle
all over with the tines of a fork.
To cook, gently place the circles, one at a time, on a hot griddle or saute
pan. Cook over medium heat until pale brown spots begin to develop on the
underside of the cracker, 2 to 3 minutes. Flip the cracker to cook the
second side. Continue flipping in this manner until the cracker feels dry
and crisp. Remove to a rack to cool. If upon cooling the cracker remains
slightly pliable, you may return it to the pan for further cooking, or
place in a preheated 350~F. oven for a few minutes, until fully "dried
out." Yield: 6.
VARIATIONS: For a crunchier cracker, add 1/3 cup buckwheat groats and
increase the water slightly.
Buckwheat has a strong flavor. According to your taste, you may wish to
increase the all-purpose flour and decrease the amount of buckwheat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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