2 tablespoons sesame seeds, toasted
2 cups white whole wheat flour
1 teaspoon sea salt
¾ teaspoon freshly ground coarse black pepper
¾ cup warm water
1. Place a baking stone on a rack in the lower third of the oven. Preheat to 450°F.
2. In a small skillet on low heat, toast sesame seeds about 2 to 3 minutes until light golden in color and toasted aroma.
3. In large bowl, mix white whole wheat flour, sesame seeds, salt and pepper. Make a well in the center of the dry ingredients and pour the water into the well. With spoon, mix the ingredients together until combined. If necessary, add a few teaspoons of water until dough forms a ball.
4. Turn dough out onto lightly floured work surface and knead until smooth, about 3 minutes.
5. Divide the dough into 6 equal pieces and cover dough you are not working with. Roll a piece of dough out on lightly floured surface until it is as thin as you can possibly roll it. (Shape isn't as important as the thinness.) Brush off excess flour with pastry brush.
6. Place the dough onto the hot stone. Time exactly 1 minute. Flip the cracker and time another 1 minute. The cracker is done when it is golden, blistered and crisp. If the cracker needs more time, continue in 15 second increments, flipping and watching constantly. Cool on a rack.
7. Break crackers into serving pieces. Serve with a variety of dips, spreads and salsa. Crackers may be made ahead of time and frozen for later use.
1 serving provides approximately:
3 g protein
16 g carbohydrates
3 g dietary fiber
1 g fat (0 g saturated)
0 mg cholesterol
0 mcg folate
1 mg iron
196 mg sodium
Kansas Wheat Commission Test Kitchen Note
KWC Test Kitchen Variation:
Replace sesame seeds with dry Italian seasoning, replace black pepper with garlic powder, and mix into dough ½ cup freshly grated Parmesan cheese.