1 c Buckwheat flour
1/2 c All-purpose flour
1/2 ts Salt
2/3 c Water
Buckwheat flour 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" thick and 8" 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."
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.
