Multigrain Flatbread Crackers | SoupAddict.com
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Multigrain Flatbread Crackers with Rosemary Chive Salt

Prep Time 1 hour 15 minutes
Cook Time 5 minutes
Total Time 1 hour 20 minutes
Servings 30 rounds
Author Karen Gibson

Ingredients

for the flatbreads:

  • 1 cup white whole wheat flour
  • 1 cup whole spelt flour
  • 3/4 cup quick rolled oats
  • 1/2 cup wheat bran
  • 1/4 cup flaxseed milled
  • 2 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • 1 tablespoon honey
  • 1 to 1/4 cups very warm water about 90°F

for the rosemary-chive salt:

  • olive oil for brushing
  • 1 tablespoon fresh rosemary very finely chopped
  • 1 tablespoon fresh chives finely chopped
  • 1 teaspoon coarse sea salt

Instructions

  • Prepare the bread: Stir together all of the dry ingredients in a large mixing bowl. Add the honey, and one cup of water. Stir with a wooden spoon or spatula until cohesive. The dough should be slightly sticky. If dry ingredients are still present, add more water, one tablespoon at a time, until it reaches the right consistency.
  • Move the dough to a board or clean section of counter and kneed for 8 minutes (if using a stand mixer and dough hook, 6 minutes). Place the dough in an oiled bowl, turn several times to coat, then cover and allow to rise for about an hour, or until doubled.
  • Preheat the oven to 475°
  • Mix the rosemary, chives, and salt in a bowl. Use your fingers rub the herbs into the salt. Set aside.
  • Gently punch down the dough and slice it in half. On a lightly floured board, roll out one half to about 1/8" thickness. Cut rounds using a fluted 2" biscuit cutter. Gather up the dough scraps and set aside. Repeat with the 2nd half. Roll out the leftover dough scraps, and cut more rounds.
  • Transfer the rounds to an oven-safe cooling rack (the open weave allows maximum heat to reach the pita. Alternatively, you can use a pizza stone lined with parchment paper). Brush tops with olive oil and sprinkle with the rosemary-chive salt.
  • Bake for about 5 minutes. They might puff up a bit - that's okay (they'll deflate as they cool, or you can hedge your bets and use a glass to gently flatten the tops). Remove from the oven and allow to cool.