It will be a long time before I buy crackers again.
Flash back to two hours ago: I need to decide on a flatbread for this month’s BreadBakingDay. Our host Petra (Chili und Ciabatta) has mandated no pizza. Pitas are out, because I just posted about those last month. I’d like to try Ehtiopian injera, but the 3-day fermentation doesn’t fit into my schedule just now.
I’m really in the mood for something thin, crisp, flavorful but not overly complex. And quick. I thumb through the newest addition to my baking library, Savory Baking from the Mediterranean, by Anissa Helou. The Sardinian Crackers (Pane Carasau) look interesting, and the wheels start turning.
What if I add sesame seeds to the dough, as Helou suggests as a variation? How about making them black ones, to add a bit of visual punch? I wonder if I could use a pasta roller to make them super-thin, and wouldn’t baking them on a stone make them super-crisp? And I’m thinking just a bit of olive oil and coarse salt would work well for topping.