Tortilla Crisps: A Most Excellent Homemade Cracker - Heidi's Book of Noms Blog at - 122461

Heidi's Book of Noms

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:

Tortilla Crisps

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.

Tortilla Crisps
Photo Detail
Sep. 4, 2009 5:36 pm
sounds Good, i might have to try these:)
Sep. 7, 2009 2:10 pm
I have tried a couple times to make crackers (do you know how hard it is to find store-bought without high fructose corn syrup?!) but haven't had much luck. This recipe sounds great! Thanks!
Sep. 11, 2009 6:39 pm
Homemade crackers are pretty awesome but you HAVE to roll them very thinly or else they'll have a dog biscuit texture. I've made several kinds of crackers now (wheat, graham, and now tortilla) and I am most pleased with my tortilla version, although I haven't done the graham crackers with my new pasta roller attachment yet. This recipe is easy, and if you don't want to use lard (which is completely understandable) you can sub shortening. Good luck!
Sep. 26, 2009 7:01 am
Hi, Heidi! Sounds delicious. You have so wonderful blogs here.
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About Me
I enjoy trying new recipes and unusual ingredients. There are few foods I will turn down without a second thought - sweets is one of them, and fiery hot spicy food is the other. As I'm getting older that is changing, though. I love reading cook books and doing research about food. It fascinates to no end! I usually create a recipe from several different ones. On the non-cooking side of things, I'm a Christian, native Texan and faithful Longhorn with two cats and a great boyfriend! I love the outdoors and spending time with my family and friends. I'm also somewhat obsessed with the nuclear winter and extreme survival situations.
My favorite things to cook
In general I try to cook from scratch. Any kind of bread - rolls, loaves, boules, baguettes, buns, biscuits, quick breads - will catch my eye. Pastas, soups, and cookies. I am absolutely in love with cake batter. Once I had a party in middle school where we just made a bunch of cakes and ate the batter.
My favorite family cooking traditions
The Thanksgiving and Christmas turkey/waldorf salad/mashed potatoes with gravy by my mom, buttermilk biscuits on Sunday morning before church from my Dad, grilling hamburgers in the summer in the backyard, black eyed peas for new years dinner, decorating sugar cookies on Christmas Eve with my sister, coffee any time of the night.
My cooking triumphs
I can rival my dad in his biscuit making ability. I have the perfect dinner roll recipe - my very own. I taught myself how to make jam and jelly. I taught myself how to make bread!
My cooking tragedies
dense as a stone wheat bread, homemade condensed milk tastes weird key lime pie, onions and sugar have no place hanging out together in mashed sweet potato, there's nothing puffy about my lemon meringue, and the bottom of the fish tank poached salmon.
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