Nothing improves a cheese or charcuterie board like homemade crackers. Durum flour, or semolina, is a high-protein yellow wheat flour with a sweet, nutty flavor that's integral to all true Italian pasta. The texture is wonderful when used in breads and also makes great polenta. The flavor lends itself particularly well to these crackers, which I like making with plenty of seeds and fresh herbs. The simplicity of a sesame-seed cracker, for example, calls for fresh thyme, while poppy and flax seeds pair well with rosemary, and hemp seeds with sage. Or omit the seeds altogether in favor of freshly ground pepper and a grated dry cheese like Asiago.
Semolina Flatbread Crackers
Use whatever seeds you prefer to make these crackers: poppy, sesame, hemp, flax, mustard or celery. The same goes for herbs – I like sage, rosemary or thyme (or all three!), but most any herb will complement the crackers.
Yields | 16 crackers |
- ¹⁄₃ cup cornmeal
- 1½ cups unbleached, all-purpose flour, plus more for rolling out dough
- 1¹⁄₃ cups durum flour (semolina)
- 1 Tbsp sea salt
- 2 to 3 Tbsp seeds
- 2 Tbsp finely minced fresh herbs
- 1 cup water
- ¼ cup extra virgin olive oil
| Preparation | In a large mixing bowl, combine all dry ingredients. Add water and oil and stir to combine. Lightly knead dough until smooth. Cover in plastic wrap and set aside to rest for 30 minutes at room temperature.
Preheat oven to 450°F with a baking stone or upturned cookie sheet placed on the middle rack.
Divide dough into 8 pieces. Generously dust a sheet of parchment paper with all-purpose flour and, using a rolling pin, roll out each piece of dough until very thin. Place sheet of parchment paper with dough pieces onto preheated stone or cookie sheet. Bake for 4 minutes, flip with tongs and finish baking until light golden brown, about 2 to 3 minutes more. Repeat with remaining dough sheets. Store finished crackers in an airtight container for up to 2 weeks.