Olive Oil Crackers
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups whole-wheat or whole-wheat pastry flour
- ¾cup unbleached flour (or use all whole-wheat flour)
- ¾teaspoon salt
- ¼cup water
- 2large eggs
- ¼cup plus up to 1 tablespoon extra virgin olive oil
- ¼cup grated Parmesan
- 2tablespoons za’atar (see below)
Nutritional analysis per serving (85 servings)
15 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 14 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Line baking sheets with parchment. Sift together the flours and the salt. Combine the water, eggs and ¼ cup of the olive oil in a measuring cup. Place the flour mixture in the bowl of a food processor fitted with a steel blade, and turn on the processor. Add the liquids with the machine running, and process until the dough comes together. The dough will be soft. If it seems wet, add another tablespoon of flour.
- Step 2
Remove from the food processor, and wrap in plastic. Let rest 15 minutes. Divide into two portions, and roll out each portion into thin sheets. Brush the top of the sheets with the remaining olive oil, and sprinkle with Parmesan and za’atar. Using the rolling pin, gently press the topping into the surface. Cut the dough into squares or rectangles, and transfer to the baking sheets.
- Step 3
Bake 15 minutes until lightly browned and crisp.
- To make za’atar, mix together ¼ cup finely crumbled dried thyme, 1 tablespoon sesame seeds, 1 teaspoon sumac (available in Middle Eastern markets) and a pinch of salt. Place in a jar, and keep in a cool, dark place. A number of seeds can stand in for the za’atar. I like charnushka, also known as nigella, as well as sesame seeds, cumin seeds, poppy seeds and flax seeds. Try different combinations.
- Advance preparation: These crackers will keep for a week in an airtight container.
Private Notes
Comments
I've made this twice now - two days in a row! It was a cinch to roll out on silicone baking sheets after resting the dough in the fridge for 15 minutes. On my second batch, I riffed a little by substituting coarse corn meal for 1/4 cup of the white flour and sprinkling the top with black pepper and a bit of cayenne in addition to the Parmesan and za’atar. It was a hit (both times) including on my first attempt for a dinner party (served with roasted red pepper hummus and olive tapenade).
144g whole wheat flour 90g AP flour 25g parmesan
Can be made gluten free by substituting a good quality cup-for-cup gluten free flour for the whole wheat flour and a good quality nut meal (a mix of almonds, pecans, walnuts, and coconut) for the 3/4 c. unbleached flour. Mixed as written. Rolled out perfectly. Guests gobbled them up.
A tablespoon of olive oil has about 14g of fat. How is it this recipe says 0g Fat with a 1/4 cup (as in 4x a Tbsp)? I guess I am just not NYT cooking smart. I'm just going to make what I like from NYT cooking, and not worry about the health aspect.
There’s much to like here. The dough is easy to make and to handle. Per a comment, the finished crackers bubble nicely. I rolled out the dough very thinly but made the mistake of not cooking quite long enough so they weren’t crispy. I used convection bake at the temp indicated. Flavor is ok but I’d like to amp up more, perhaps with some seeds? Other suggestions?
150g wmf 100g AP flour 1 egg X2 tablespoons EVO 100g starter 1tsp salt
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