A multi-grain unleavened bread recipe for healther matzo. This recipe works well as a cracker for year round consumption.
- 2 cups all purpose flour
- 1 cup whole wheat flour (or rye flour)
- 1/2 cup flax seed, freshly ground
- 2 tablespoons poppy seed
- 1 tablespoon toasted sesame oil
- 2 tablespoon coconut oil
- 1/2 teaspoon Celtic sea salt
- 1 1/3 cup water
- Mix flour, seeds, salt, and oil together well.
- Add water and mix until it forms a stiff ball.
- Knead until smooth and elastic. Allow to rest for 15 minutes.
- At this point I often put it in a Ziploc bag and let it rest until the next day, at room temperature. When you are ready to proceed, preheat oven to 500 F and gather 3 baking sheets.
- Divide dough into 16 balls, the size of a walnut. Roll each ball into a 7 inch circle that is as thin as possible. You should be able to see the counter top through the opaque surface of your rolled dough.
- Place on ungreased baking sheet. Thoroughly poke with a fork. (If you neglect this part, the crackers will rise like pitas, and will not get crispy).
- Bake for 3 minutes on the first side. Flip and bake for an additional 2 minutes. Watch carefully as they burn easily. If they aren’t crispy when you take them out of the oven, bake an additional 30 seconds.
- Repeat until all the crackers are baked. Cool on cooling rack.
- Serve cold.