What is it about crackers?
They are everywhere, from kids’ lunch boxes to high-end artisanal markets. I regularly spend a pretty penny on “flatbreads” that are, essentially, just regular old crackers.
Who knew, though, that you can save some of those pennies by making them at home?
Well, ok, I did.
But this is another lovely little variation on flatbread crackers. The roasted peppers add a much-needed dose of color — make your own, or use them from a can, well drained. Either way, these couldn’t be easier.
Finally, I am newly smitten with white whole wheat flour. This amazing product has the health benefits of whole wheat flour with the taste and texture of white, all-purpose flour. I love finding ways to sneak healthier ingredients into my recipes, and it’s is one of my favorite little tricks.
Roasted Pepper Crackers
1 cup white whole wheat flour
1/4 cup roasted red peppers, chopped
1 teaspoon baking powder
1 teaspoon salt
1/4 cup water
1/4 cup olive oil
Preheat the oven to 450 degrees.
Stir together flour, peppers, baking powder, and salt. Add water and oil and stir until the dough forms a ball. Knead dough a few times until malleable.
Roll the dough out on a lightly floured surface, about 1/4″ inch thick. Cut the dough into small cracker-sized pieces, pulling gently to separate. Sprinkle the tops of the crackers with sea salt, and transfer them onto a baking sheet lined with parchment paper. Bake the crackers for 8 to 10 minutes, and allow to cool.