Buckwheat Crackers
These buckwheat crackers are nutty, earthy, almost rye-like, and have a tender, crispy texture. They're also quick and easy to make.
Servings: 36 crackers
Calories: 25kcal
Equipment
Ingredients
- 1 1/2 cups buckwheat flour *
- 1/2 cup water
- 2 Tbsp. olive oil
- 1 tsp. dried rosemary , crushed
- 1 tsp. dried thyme , crushed
- 1/2 tsp. salt
Instructions
- Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 350°F/177°C.
- Prepare the dough. Add the buckwheat flour, water, olive oil, rosemary, thyme, and salt to a medium bowl and mix until well combined. You should end up with a soft, pliable dough. Once the dough comes together, knead it until smooth, for about 1 minute.
- Roll out the dough. Place the dough between two pieces of parchment paper and flatten it with the palm of your hand. Place the center of your rolling pin on the center of the disk. Press firmly into the dough, rolling towards yourself and away from you. Repeat until the dough is about 1⁄16 inch/2 mm thin.
- Score the dough. Remove the top sheet of parchment paper. Using a knife, cut the dough into desired shapes and prick each cracker with a fork.
- Bake. Bake the crackers until crispy and golden brown, for about 20 minutes, flipping halfway through baking. Don’t let the crackers brown too much, or they will become hard.
- Cool. Transfer the baked crackers onto a cooling rack so air can circulate and no condensation takes hold.
- Store. Leftover buckwheat crackers keep well in an airtight container in a cool, dry, and dark place for up to 1 week (or in the refrigerator for up to 1 month). For longer-term storage, freeze in an airtight container for up to 3 months.
Notes
*Nutrition information is approximate and may contain errors. Please feel free to make your own calculations.
Nutrition
Serving: 1of 36 | Calories: 25kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Fiber: 1g | Sugar: 0.1g