Crackers make the heart grow fonder . . . or something like that. Really, crackers are one of my favorite semi-guilty pleasures. Thanks to this healthy recipe, though, the guilt is minimal, especially because making your own crackers saves on grocery bills as well.
This recipe combines just a few simple ingredients that many of us likely have laying around our kitchens already to make delicious rosemary garlic crackers.
3 cups whole wheat flour
8 tablespoons (1 stick) butter
1 cup plain yogurt
1 tablespoon (or as much as you fancy!) dried rosemary
2 cloves garlic
1.5 teaspoon salt
1.) Start by adding the dry ingredients – flour, rosemary, salt – to a mixing bowl and mixing (with a whisk or mixer) until well combined.
2.) Then add in the the wet ingredients – yogurt, butter at room temperature, and minced garlic – and mix once more.
3.) This is just a lovely progress picture :)
4.) Now, once the ingredients are all combined, you should have a nice stretchy dough. At this point, shape the dough into a ball, place into a bowl, cover with a tight lid, and let rise at (warm) room temperature for about 10 hours.
5.) After your dough rises for about 10 hours, divide it into several small portions, then roll each portion out on a flat, floured surface to about 1/8″ thickness (for heartier crackers) or 1/16″ thickness for more typical crackers.
6.) Using a pizza cutter, cut the dough into about 1″x1″ squares (or whatever size you’d like your crackers to be!) Continue this until you’ve cut all your dough into your cracker shapes. Meanwhile, preheat your oven to 450° and prepare baking sheets by either lining them with parchment paper or applying butter to them.
7.) Using a fork (or chopstick as I’ve done here), *poke the squares with several holes (*note: this photo shows only 1 hole if you want a cute mock Cheezit look. I suggest adding several holes, like poking with a fork 3 times).
8.) Carefully arrange your soon-to-be crackers on the baking sheets, about 1/2″ – 1″ apart.
9.) Brush a bit of melted butter to the tops of your cracker squares.
10.) (not pictured) Bake for about 8 minutes, or until crackers are a slight goldish-brown color around the edges. Let cool, remove gently from pan, and store in airtight container for up to a couple of weeks. Most importantly . . .