A wet, dreary day, and the weather was too bad to go outside and play. Also, I found myself short of crunchy things in the pantry. The solution was obvious: make crackers. I used Alton Brown’s Seedy Crisps recipe, though fir the first batch I used King Arthur Flour’s Seed Mixture; and for the second batch I threw in caraway seeds and some grated cheddar cheese.
Alton says to roll it thin and cook it 4 minutes per side, mine took about ten minutes. It came out soft and chewy and warm–which was wonderful, but more “fresh pita bread” than “cracker”. If I leave them sit to air dry on racks they will crisp up, I’m sure.