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I make these crackers quite often, usually when there are no other savoury biscuits in the house. They are so moorish.
The ingredients are so simple and if you ever took any notice at the ingredient list on a box of supermarket crackers, most probably a lot more natural and healthy.
Speaking of natural and healthy, a simple avocado dip to serve them with. I have been enjoying this dip with veggies like celery and capsicum for a mid afternoon snack. It is strange for me, because I have never really been much of an avocado fan.
I first saw this cracker recipe at Maria's farm country kitchen. She used wholemeal flour and you could too, if you'd like to.
Homemade crackers
2 cups of plain flour
1 teaspoon of salt
2/3 cup of water
1/3 cup olive oil
Mix all ingredients together to form a dough.
Using olive oil on the bench and rolling pin, roll out dough to about a 2-3mm thickness. Place in two large baking trays, or three medium size trays, greased with olive oil. You might have to stretch them out a bit to the edges. Don't worry if it is uneven in some bits.
Using a knife, or a pizza cutter(this is what I use, it's easier), cut the dough into whatever size crackers you want.
Sprinkle with a pinch of salt and whatever flavours you would like. Sumac, parmesan, dried herbs or just plain.
I've also mixed in flavours into the dough itself, like mixed herbs, Za'atar spice mix or parmesan.
Bake at 190C for 15 minutes.
Avocado dip
1 ripe avocado
1 teaspoon of extra virgin olive oil
pinch salt
grind of black pepper
1/2 tablespoon chopped chives, more if you want
squeeze of lemon juice
Mash all together with a fork.
You could add more to it, like finely chopped onion and tomato, and corn kernels, for a chunkier dip and more flavour.
