Buckwheat Crackers

Buckwheat Crackers 350ºF bake 20 minutes

 DRY 

1 1/2 cups / 180 g  buckwheat flour

1 tsp dried rosemary 

1 tsp thyme 

1/2 tsp salt 

WET 

1/2 cup / 120 ml water

2 TB / 30 ml olive oil 

Make the dough 

Mix all the ingredient together, form a soft pliable dough ball.
Knead the ball until smooth 1 minute. 

Place the dough ball in between 2 pieces of parchment paper and roll the ball out to an even 1/8" thickness. 

Once the dough ball is a nice flat plane take the top parchment sheet off and then score the dough for the desired cracker size and then poke holes with fork tines to help air escape. 

Place the baking sheet into the preheated oven 350ºF and bake for 20 minutes, at the 10 minute mark rotate the baking sheet to keep baking evenly. 

The crackers are done when golden brown, the darker they get the harder the cracker will be. 

Cool the crackers completely on a cooling rack. 

Store in an air tight container. 

enjoy