Soda Crackers

Ingredients

1 ½ cups pasta flour  (can use cake flour or pastry flour)

6 Tablespoons water

2 Tablespoons butter, melted and cooled to 120 degrees

2 Tablespoons vegetable oil, or olive oil

2 teaspoons instant or rapid rising yeast

1 teaspoon granulated sugar

¼ teaspoon baking soda

¼ teaspoon cream of tarter

¼ teaspoon salt

Water for brushing tops of crackers

Course sea salt for sprinkling on top of crackers

Instructions

Add flour, yeast, baking soda, salt, cream of tarter and sugar in mixing bowl and whisk together.  Make a well in middle of flour; add melted butter and oil and stir.  Knead by hand or using knead setting on stand mixer.  Remove, make into a smooth ball; lightly oil a bowl; add dough ball to bowl, turning to make sure dough ball is coated in oil.  Cover with plastic wrap and refrigerate for at least 3 hours, or overnight.

Remove from fridge and press dough into a round ball.  Lightly flour surface.  Cut into 4 equal parts for easier rolling.  Using a pasta roller attachment on stand mixer, pasta maker roller, or you can roll it out using a rolling pin.  Dough should be rolled very thin.  Cut into squares, or rounds.  Place on lightly greased baking sheet (if using parchment paper, you don’t need to grease it).  Pre-heat oven to 400 degrees.  Place cut out crackers onto baking sheet, making sure they are place close together as they will shrink.  Prick tops of crackers with a fork.  Lightly brush with water.  Sprinkle sea salt on tops of crackers.  Bake for 8 – 10 minutes, or golden brown. 

NOTE:  these bake very fast and can get too brown.  Remove from pan and place on wire rack to cool completely.  Makes about 40 + crackers.  They keep fresh for about a week.  If in high humidity area and crackers get soft, place them back in oven briefly til they crisp back up.