Flatbread Crackers Recipe
Ingredients
| Sesame seeds | 1/2 Cup (16 tbs) | |
| Cracked wheat | 1/2 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| 1 Cup whole-wheat flour | ||
| Granulated Sugar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Soft margarine | 1/3 Cup (16 tbs) | |
| Buttermilk | 3/4 Cup (16 tbs) | |
| Egg white | 1 (Topping:) | |
| Water | 1 Tablespoon (Topping:) | |
| Poppy seeds | 2 Tablespoon (Topping:) | |
Directions
In bowl, combine sesame seeds, cracked wheat, all-purpose and whole-wheat flours, sugar, salt, baking soda; cut in margarine.
Add buttermilk; mix well.
Shape into 6 balls about the size of a lemon; roll out on lightly floured surface into circles less than 1/8 in/3 mm thick (as thin as you can).
Using spatula, transfer to ungreased baking sheet.
Topping: Combine egg white and water; brush over top of circles.
Sprinkle with poppyseeds.
Bake in 400°F/200°C oven for 10 minutes or until golden brown.
Let cool on wire rack until crisp.
Break in smaller pieces and store in airtight container.
Add buttermilk; mix well.
Shape into 6 balls about the size of a lemon; roll out on lightly floured surface into circles less than 1/8 in/3 mm thick (as thin as you can).
Using spatula, transfer to ungreased baking sheet.
Topping: Combine egg white and water; brush over top of circles.
Sprinkle with poppyseeds.
Bake in 400°F/200°C oven for 10 minutes or until golden brown.
Let cool on wire rack until crisp.
Break in smaller pieces and store in airtight container.
Chef
