Tortilla Crisps: A most excellent homemade cracker
Sep. 4, 2009 2:18 pm
Updated: Sep. 26, 2009 7:01 am
I have discovered what is proving to be a most excellent cracker. Technically, it's a tortilla recipe I adapted from Mark Bittman's How to Cook Anything. I've got no career in tortillas, but chips is an entirely different story.
Even though I told the boyfriend "I promise I won't cook today" I got bored and found myself worrying over a ball of tortilla dough from yesterday's failed attempt at tortillas. I have a list of recipes "to try again" which is much nicer than saying "failures" and tortillas is one of them. Bolstered with lard and fresh wheat flour I set out yesterday to make a few tortillas. After the first one turned out less than ideal, I just decided to let the dough sit on the counter and think about what it'd done and humped around (that is a British term I just can't find enough opportunities to use) glaring at it when I passed the kitchen for the rest of the day.
All is forgiven, today, with a thin, exceptionally crispy, light, and (somewhat) healthy cracker. The crackers aren't quite tortilla chips, because I never made them as tortillas. It is basic tortilla dough baked in the oven, and so I shall call them:
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/4 tsp salt
2 tbsp lard (or shortening, or other oil)
1/2 cup (or more) of water
Blend flours and salt. Cut in lard. Mix in warm water by hand until it can stay together. Knead the dough for 4 to 5 minutes until smooth and elastic (1). Cover the ball in plastic wrap and let it sit for 24 hours at room temperature (2).
Preheat oven to 375F. Divide the dough in balls, and roll it very thinly (3). Place dough on large baking sheet(4) and cut into strips (5). Pierce top of each cracker once or twice with the tines of a fork (6).
Bake for 5 minutes (7). Split the crackers apart with a spatula, and return to oven to brown for another 2 to 3 minutes. Let the crackers cool in metal pan above your oven vent (8). Store in an airtight container.
1. You can do this all with a food processor but it's easy by hand, too.
2. The longer you let it sit the better, I think, but you can probably get good results with a few hours.
3. If you have a pasta roller attachment, you'll get the best results. I
rolled by hand, then put it through the 3 setting, then the 6 setting.
4. Use a darker colored pan. I did two batches, and the brighter pan
cooked them faster so if you do use a bright shiny aluminum pan check
after 4 minutes.
5. Pizza roller to the rescue!
6. This is called "docking." It helps prevent the crackers from puffing (although I do enjoy the puffs).
7. You can salt the crackers just before putting them in the oven.
8. This helps them to crisp up properly.