Olive oil rosemary wheat thins (crackers)

Lately I have been feeling a bit like superman, and no, I don’t mean that in the sense of being a multitasking working mom (which does require being a super hero on some days) . I mean it in the sense that it feels like I have two identities, Sawsan in the real world: the mother, the wife, the doctor and the food doctor or the chef in disguise a food blogger and amateur photographer in the cyber world.

At first it was weird when I read people’s comments or replies referring to me as the food doctor , I can’t remember how many times I wrote my name and personal email when writing comments only to delete them or how at first I had to copy mu URL for fear of mistyping it lol (hopeless I know).

Now,I can type chef in disguise and the URL to my blog  faster than I can say them lol. But seriously..this is a question to all my fellow bloggers out there, don’t you feel like there are two of you..the mild mannered Clark Kent in real life and the super hero in cyber world ..

Before you read any further I have to warn you, these little guys are absolutely addictive and they are prone to disappear shortly after they come out of the oven.

If you have never made your own crackers you really MUST. It is super easy and super quick, faster even than going to get them from the store. On the plus side you can make them any flavor you like, oregano, garlic, rosemary..let your imagination run wild.They are free of preservative and ready in under 30 minutes.

Olive oil rosemary wheat thins (recipe from choosy beggers)

1 cup flour

1 cup whole wheat flour

2 and 1/2 teaspoons dried rosemary

1 teaspoon salt

1/2 cup olive oil

1/2 cup warm water (The amount you use may vary with the type of flour so add the water slowly)

Place the oven rack in the center of your oven and heat it to 200

In a bowl mix flour, salt, rosemary

Make a well in the center and add the oil

Rub the oil into the flour with your finger tips until absorbed

Add the water and knead until you get a ball of dough (you may not need to use all the water )

Allow the dough to rest for 5 minutes

Divide the dough in half

Take one half and roll it on some parchment paper (it may help to roll it between two sheets of parchment)

You want the dough to be real thin because it will puff up slightly when it is baked, so you need it to be thin for the end result to be crispy

I sprinkled one half with parmesan cheese and paprika and left the other plain

Bake untill golden brown

Serve them with Olive tapenade or My Signature Dip or your favorite dip

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