PAH199

Recipe 2 C flour 3/4 C water 1 tsp. Salt 1/4 C Extra Virgin Olive Oil

Recipe listed on video 1.

Crackers 2 C flour 1/2-1 t. salt 1/4 C extra virgin olive oil (This and the salt is what makes them so good.) 3/4 C water Pre-heat oven to 450. Bake 8-10 minutes to medium golden. Watch carefully until you figure out the effect of your oven. Knead with kneading hook until well-blended. (Too much kneading makes them tough.) The dough should be elastic, but not sticky. You may need to add flour slowly, to get it to the right consistency. If it is dry chunks, add water at 1 T at a time. Let rest for 15 minutes. Dust a surface with flour and roll the dough into a fat roll. Cut off slices that are about 1 1/2 inches wide. coat both sides with flour. Set the Kitchenaid pasta roller* to 1. Allow the roller to slowly feed the lump through. Coat the sheet on both sides with flour and place on a cookie sheet. (You need several cookie sheets and this is the last time they should need to be coated with flour.) If the sheet of dough has ripples and holes, it is too wet. After setting 1, do 2, then 3. I have found that 4 is too thin and it burns and isn't good. Sometimes the dough ends up stretching to a length that exceeds the length of the pan you are baking it on. I keep a pastry slicer or sharp knife nearby to cut off the excess and so it fits. Salt the sheets of dough lightly and lightly roll it in (optional rolling, but it helps the salt stick.) Prick all over with a fork because it bubbles up and bakes unevenly if you don't. Then, bake them and watch closely. Set a timer. Optional Toppings: a mixture of salt, poppy seeds, garlic powder, onion powder, fennel seeds, oregano, basil,etc. Slather with butter and enjoy. This sounds hard, but it isn't once you learn the art. *If you do not have a KitchenAid pasta attachment, any manual or electric pasta roller will work. The key is to have uniform thickness for even baking. A rolling pin can be used with small bits of dough Again, the trick is to have the cracker end up uniform in thickness. I made this recipe from the description of the Biblical grain offering and cracker recipes. You might appreciate this if you have had communion wafers that are tasteless. Leviticus 2:13 Season all your grain offerings with salt. Do not leave the salt of the covenant of your God out of your grain offerings; add salt to all your offerings.