| T O P I C R E V I E W |
| garliclady |
Posted - Jun 30 2007 : 1:58:01 PM
We are getting away from processed foods and preservatives and wondered if it is possible to make my own pitas or crackers (Whole grain if possible). I figured if some one makes there own at home it would be a farmgirl any help would be appreciated
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| 10 L A T E S T R E P L I E S (Newest First) |
| Phils Ann |
Posted - Jul 02 2007 : 4:52:50 PM
Whole Grain Crackers-- makes about 5 dozen
2 1/2 cups spelt, whole wheat, or rye flour, or a mixture
1 cup plain yogurt
1 tsp. sea salt
1 1/2 tsp. baking powder
2 TBS sesame seeds, toasted in oven
4 or more TBS butter
unbleached white flour for rolling dough
1 egg for wash, Kosher salt and/or more sesame seeds for topping
Mix flour with yogurt and leave in a warm place for 12 to 24 hours. Place soaked flour, salt, baking powder and 4 TBS butter in food processor and process until well blended. Add sesame seeds and pulse once or twice to blend. Roll to 1/8 inch, using unbleached flour to reduce sticking, cut into squares ( I like to use a pizza cutter) or use a small bisquit cutter. Either place on a buttered baking sheet or a parchment paper covered baking sheet. Use a pastry brush to coat with beaten egg, and sprinkle with kosher salt or sesame seeds. Bake at 350 for about ten minutes, check for crispness by taking one out and breaking it. Also the color should be nice and tan.
Ann
Sairy Hill Thicket
There is a Redeemer. |
| Ronna |
Posted - Jul 02 2007 : 07:32:15 AM
Pita bread needs a very hot oven for the quick rise. My sister used to make it often for her Syrian husband. She baked them on the floor of the gas oven, where the heat was concentrated the most. In an electric oven, the rack and baking sheet closest to the bottom will work best.
Ronna |
| Michelle Marie |
Posted - Jul 02 2007 : 06:38:35 AM
I have made pita bread twice. The first time it came out beautiful. The second time it was yucky and I could not get it to split. But I think if you had a really good recipe it is a very easy and quick thing to make. I have never attempted the crackers but that sounds interesting. |
| kitchensqueen |
Posted - Jul 01 2007 : 5:44:46 PM
I haven't forgotten about the rye cracker recipe- we just can't find it! Still looking though... :-)
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| Bluewrenn |
Posted - Jul 01 2007 : 3:56:52 PM
I bought some amaranth flour and some dark rye flour that had cracker recipes on it. You might try the Bob's Red Mill site for recipes...http://www.bobsredmill.com/recipe/
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| Aunt Jenny |
Posted - Jun 30 2007 : 10:34:33 PM
I used to make pita bread quite often..but havn't in a long time. It was so good and quite easy...dang...I should do that again!! I will look for my old recipe and see if I still have it.
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
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| kitchensqueen |
Posted - Jun 30 2007 : 4:02:38 PM
Sure, I'll ask my husband which one he uses and post it for you this weekend. These crackers go really well with leek & potato soup, by the way. :-)
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| Ronna |
Posted - Jun 30 2007 : 3:58:49 PM
A hand crank pasta roller is good for getting uniformly thin dough. I have a book from the 80's, Better than Store Bought is (I think) the title. Has some cracker type recipes. I can't get to it quite yet in the sewing/office messy room, but will soon if you'd like that recipe.
Ronna |
| garliclady |
Posted - Jun 30 2007 : 3:34:52 PM
Can I have the recipe??
My Farm http://home.bellsouth.net/p/s/community.dll?ep=16&ext=1&groupid=140532&ck=
My Recipes http://recipecircus.com/recipes/garliclady/]
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| kitchensqueen |
Posted - Jun 30 2007 : 2:10:26 PM
My husband has made rye crackers, and they were super good. There are a couple of tricks to getting them right. First, you have to have the perfect ratio of wet to dry ingredients, so you get a completely smooth dough. Too crumbly and you can't work with it; too wet and you don't get crackers. Also, you should score the dough into crackers before baking, that way you just snap them apart when they come out of the oven. And you have to roll them super thin to get them crisp, though if you want them more toothsome, 1/8 of inch is good.
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