BBQ Crackers
Recipe by Donna Currie, (cookistry.com)
Baking
Grilling & BBQ
Pearl St. Plank Salmon Rub isn't just for salmon! Customize this recipe with your favorite BBQ rub.
Serves
6 to 8 servings
Ingredients
1 cup bread flour 1 cup potato flakes
Mayan Sea Salt
1/4 tsp. Mayan Sea Salt
2 tsp. Pearl St. Plank Salmon Rub
1 tsp. instant yeast
1 Tbsp. olive oil
3/4 cup cold water
Pearl St. Salmon Rub
Pearl St. Salmon Rub
Directions
Step 1
Make dough
Step 2
Put the bread flour, potato flakes, Mayan Sea Salt, Pearl Street Plank Salmon Rub, yeast, and olive oil in the bowl of your food processor. Pulse a few times to combine. With the food processor running, add the water through the feed tube as fast as the flour can absorb it. Process until the dough forms a ball, and keep processing until the dough is smooth and elastic. Transfer the dough to a bowl, cover with plastic wrap, and set aside for 30 minutes. Flour your work surface, line two baking sheets with parchment paper, and preheat your oven to 350 degrees.
Step 3
Form crackers
Step 4
Turn the dough out, knead it briefly, and divide it in half. Roll the first half as thinly as possible - and it can be rolled very thinly - and put it on one of the prepared baking sheets. Cut it into cracker-sized squares with a pastry cutter, pizza cutter, or sharp knife. Prepare the second half of the dough the same way.
Step 5
Bake
Step 6
Bake at 350 degrees until the crackers are browned and crisp, about 15 minutes, depending on the thickness of the crackers. If the crackers are cooking unevenly, you can pick off the ones that are crisp and return the rest to the oven to continue cooking - you want to make sure they're cooked and crisp all the way through. If the crackers are browning too much and still aren't crisp, lower the heat to 250 degrees and continue cooking. Let the cracker cool completely before storing.
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