Buckwheat Crackers

Ingredients

¾ cup (90 g) buckwheat flour

¼ cup (90 g) unbleached all- purpose flour, plus more for dusting

¾ cup (90 g) whole wheat or spelt flour

½ cup (50 g) ground flaxseeds

¾ cup (90 g) finely grated

Parmigiano-Reggiano or pecorino cheese, or a mix ofthe two

1 tablespoon kosher salt

¾ cup (180 ml) water

6 tablespoons (90 ml) extra-virgin olive oil

Directions

Buckwheat Crackers

Whisk together the buckwheat flour, all-purpose flour, whole wheat flour, ground flaxseeds, cheese, and salt in a large bowl.

Stir the water and oil together in a spouted measuring cup. Pour about three-quarters of it into the flour mixture. Stir, adding the rest very gradually, until the dough starts to come together. Dump the dough onto the counter and knead a few times until you have a cohesive You may not use all the dough o. water, or you may need to add another spoonful or two. Wrap in plastic and refrigerate for at least 30 minutes and up to overnight.

When you're ready to bake, heat the oven to 350°F (175°C).

Divide the dough into 4 pieces for easier handling. Working with one piece at a time, roll it out until it's very thin, dusting the work surface with a bit of flour as needed. Cut the dough into squares or whatever shape you like, transfer the crackers to a baking sheet (no need to grease it), and repeat with the rest of the dough.

Bake until the crackers look dry and are starting to brown around the edges, about 20 minutes. (I advise baking one or two test crackers so you can home in on the exact timing.) Transfer the crackers to a rack to cool completely; they will crisp as they cool.

Store in an airtight container at room temperature for up to 1 week. Serve with any kind of cheese, or with hummus or other dip

Notes

Making crackers from scratch is remarkably easy, and the results are so much nicer than store-bought, especially when your crackers are loaded with complex flavor from whole grains. Different batches of flour will absorb water differently, so use the amount of water in the recipe only as a guide. —Makes about

5 dozen 2-inch (5 cm) crackers