Before we embark on another recipe, I need to apologize to you for three things.
First, I’m sorry for giving yet another cracker recipe. I know that you’re thinking, “Crackers are not legitimately a type of bread,” but hold that thought because I swear these crackers are going to blow you away.
Secondly, I’m sorry for another poppy seed recipe. I know, I know, what’s so glorious about poppy seeds? Trust me though, the crunchiness makes it worthwhile. And they’re healthy!
Thirdly, I’m sorry for any of you who are taking a drug test soon after you eat these. Did you know that a lot of poppy seed can lead to a false alarm drug test? You can relax, though, because I don’t think the amount of poppy seeds on these crackers is enough to get you into any trouble.

Anyhow, I got this recipe from thekitchn.com where the original recipe has different toppings. Alas, I did not have fennel seeds or sesame seeds but I had dried thyme! This recipe is very flexible though; you can practically put on any combination you want  (as long as the combinations work!).

Poppyseed Crackers

Poppyseed Crackers
Makes about 100 crackers

Ingredients:

3 c. all-purpose flour, or a mix of all-purpose and whole grain flours
2 tsp. sugar
2 tsp. salt
4 TBSP. extra-virgin olive oil
1 cup water

Topping Ideas (what I did): 1 tablespoon dried thyme, 1 tablespoon poppy seeds, 1 teaspoon sea salt

Directions:

  1. Preheat the oven to 450°F: Place a rack in the lower third of the oven. Sprinkle a baking sheet lightly with flour and set aside.

  2. Mix together the dry ingredients.

  3. Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water, a tablespoon at a time, until all the flour is incorporated.

  4. Divide the dough into two halves and set one half aside. Sprinkle your work surface lightly with flour and set the other half on top. Pat it into a thick square with your hands.

  5. Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick or less. If the dough starts to shrink back as you roll it, let it rest uncovered for 5 minutes and then continue rolling.

  6. Brush the surface of the dough very lightly with water. Combine the seeds in a small bowl and sprinkle half of them (roughly 1 1/2 tablespoons) evenly over the surface of the dough. (Or use the toppings of your choice here.)

  7. Using a pizza cutter or a sharp knife, cut the dough into individual crackers that are roughly 1-inch by 2-inches. Alternatively, cut the crackers into squares, diamonds, or use cookie cutters.

  8. Transfer the crackers to the baking sheet using a metal dough scraper or spatula. It’s fine to crowd the crackers very close to each other. Prick each cracker with the tines of a fork to prevent them from puffing during baking.

  9. Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest. While the first batch of crackers is baking, roll out and cut the remaining dough.

  10. Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter, and they will keep for 3-5 days. If your crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350°F oven for a few minutes to re-crisp.


Notes:

  • I actually forgot to prick the crackers, so they rose a little bit. Still good though!
  • You can also incorporate 1½ cup of cheese (grated cheddar, maybe?) into the cracker dough


- Veronica