INGREDIENTS

INSTRUCTIONS

OPTIONAL TOPPINGS
You will need a food processor, several 10- by 14-inch baking sheets or
pizza pans, a pizza cutter or a sharp knife, and a clean spray bottle.
Place the flour and salt in a food processor and process for 10 seconds to
mix thoroughly. With the motor running, add the water in a steady stream,
then process for 10 seconds longer. The dough should have formed into one
large ball; if not, feel the dough: If it feels very sticky, add 3 to 4
tablespoons more flour and process briefly until a ball forms. If the dough
feels dry and floury, start the processor again, add 2 to 3 tabespoons more
water, and process until a ball of dough forms. Once you have a ball of
dough, process for 1 minute more, no longer. Turn the dough out onto a
lightly floured surface and knead for 30 seconds or so. Cover with plastic
wrap and let rest for 30 minutes. Preheat the oven to 500 degrees, and
place two racks near the center of the oven. Divide the dough into 8
pieces. Work with one piece at a time, leaving the other pieces covered. On
a lightly floured surface, with lightly floured hands, flatten a piece of
dough with your palms. Then roll it out to a very thin rectangle or round,
as even a thinness as possible to ensure even cooking. Gently lift the
dough from your rollling surface and place it on a large baking sheet or
pizza pan. Sprinkle on one of the optional toppings or leave plain. Using a
knife or a pizza cutter, cut through the dough to make rectangular
crackers. (Don't worry if they are not all exactly the same size.
Variations in size and flavor will make your crackers interesting.) Spray
the dough lightly with water and place on the upper oven rack. Begin
rolling out the next piece of dough, keeping an eye on the crackers already
baking. (Crackers brown from underneath.) Check on them 2 1/2 to 3 minutes
after they go in. As soon as the thinnest patches of the dough have started
to brown, take them out. If necessary, continue baking, checking every 30
seconds, but it is better to take the crackers out a little early than too
late. You will soon get a feel for timing and degree of doneness. Variables
that affect timing are the heat of your oven and how thin you managed to
roll out your dough. When they come out of the oven, some of the crackers
will be crisp, while others will need a little time in the air to crisp up.
Transfer to a large bowl, breaking up any incompletely separated crackers.
Roll out the remaining dough, season, and bake. When completely cool,
crackers can be stored in a well- sealed plastic bag or cookie tins for up
to a month. Yield: Approximately 13 dozen very thin crackers of varying
size, averaging 1 1/2 by 2 1/2 inches
Recipe By     : BAKERS' DOZEN (ALFORD AND DUGUID)SHOW #BD1A30
Posted to EAT-L Digest  5 November 96
Date:    Wed, 6 Nov 1996 20:34:05 -0600
From:    Jackie Bordelon <jbord@PREMIER.NET>

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