This modified recipe is very easy and versatile.You can keep the recipe plain by omitting the nori and pepper mix, or you can add your own - think garlic powder, dried oregano etc to change the flavor! Baking a thicker dough makes more of a flat bread result, thinner dough makes a crisp cracker.
Ingredients
- 2 1/4 c all purpose flour
- 1/4 c flax meal
- 1 tsp salt
- 3-4 tablespoons butter; more as needed
- 1/2 c water; add more as needed
- 5-6 sheets (or to taste) roasted Roasted & Salted Nori
(optional)
- 1 tsp S&B Assorted Chili Pepper
(optional)
Preheat the oven to 400F
In a food processor, add all dry the ingredients and pulse until well mixed. For the Nori, just add in the whole sheets. It will break up in the processor. Add the butter and water until a non-sticky dough forms. If it doesn't stick, add more water. If it's too sticky, add more flour.
Roll the dough out into thin sheet onto a floured cookie sheet. You may choose to use a pasta roller for an even thickness. Cut into shapes if you wish, or you can just break up the cracker free-hand after its baked.
Bake for 11-15 min, until slightly browned. Allow to cool and break into pieces (if not already cut into shape).
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