In my attempt to make flat bread crackers, I added grated asiago cheese to the dough and used some on top of the cracker. However, seeing how today is a 100% humidity day (raining), these crackers came out really tough to chew and not crunchy at all. The crackers with cheese on top taste significantly better than the plain ones. I had hoped to use these in place of the multi-seed flatbread crackers I get from Trader Joe's, but alas, this recipe still needs tweaking.
Ingredients
2 c. all-purpose unbleached flour
3 tbsp unsalted butter
3/4 c. warm water
1/4 c. grated asiago cheese
pinch of salt
pinch of sugar
Seed topping (on a plate, combine):
grated asiago cheese
black sesame seeds
white sesame seeds
Directions
Preheat oven to 375 degrees F.
1. In a cup, add butter to warm water until butter has melted.
2. Sift the flour, salt, sugar together.
3. Gradually add the butter/water to the flour mixture and knead until smooth.
4. Place in a clean lidded container and let dough rest for at least an hour in the refrigerator.
5. Take dough out and roll it into a 12" log. Slice in half, and slice the halves in half until there are 30+ pieces.
6. With each piece, flatten dough using the bottom of a 4 oz ramekin or other sturdy flat-bottomed container. It should come to be about a circle, though, it doesn't have to be uniform.
7. Moisten one side of the circle with water and dip into seed topping. Set onto parchment-lined baking tray.
8. Bake for 15 minutes or until bottoms and edges are lightly browned.
9. Let cool on a rack. If the crackers are still soft, place all the crackers on the baking tray and let cool in the oven after the heat has been shut off.
