Olive oil cracker from 101 Cookbooks by Heidi Swanson

  • white whole wheat flour
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  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
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Notes about this recipe

  • Rutabaga on December 25, 2015

    These crackers are great for dipping or serving with cheese, but pretty plain on their own. I used half semolina and half whole wheat pastry flour. If you wish to eat them on their own, I would recommend topping them with seeds and flaky sea salt prior to baking. Being able to roll out cracker dough using the pasta roller is great, but baking them in small batches on my baking steel was a little fussy. It is probably easier to bake them on a sheet pan, but I stuck with the baking steel and didn't worry too much when some of the crackers folded up on each other when I pushed them off the pizza peel onto the steel. To get them out of the oven efficiently, I used a metal dough scraper to sweep them onto a sheet pan.

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