Parmesan, Sun-Dried Tomato and Herb Crackers
Not only are these crackers really easy to make, but they're also delicious! They're good on their own, but would also be great with hummus or on a cheese platter.
INSTRUCTIONS
Notes: Feel free to use all white flour if desired. Make sure to finely mince the sun-dried tomatoes, even though it's difficult to get them into small pieces.
Preheat the oven to 350 degrees Fahrenheit.
Whisk together the flours and salt in a medium bowl. Add the olive oil, water, sun-dried tomatoes, and rosemary (or other herbs) and stir until just combined.
On a lightly floured surface, roll out the dough until it's very thin (if the dough is too thick, it will be more like a pizza crust texture than cracker).
Line a baking sheet with Silpat or parchment paper. Transfer the cracker dough to the sheet. Using a sharp knife, thinly score the dough into rectangles (don't cut all the way through the dough, you just want to see the lines).
Bake for 25 minutes or until crisp and beginning to turn golden brown. Sprinkle with Parmesan cheese and return to the oven and bake until the cheese is melted, about 5 more minutes. Let the crackers cool completely, then break into crackers and enjoy!
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