Saltine Crackers

This month the Baking Partners decided to bake some crackers.  Kids at home love the savory crackers rather than cookies. So I always end up picking up a packet or two of crackers almost every week for them to munch. I never imagined I would be baking crackers at home.

The whole process of making these crackers is quite simple and they were a huge hit at home. The first batch of crackers just disappeared, like that. I didn't have any left for the pictures So baked a second batch again. They are addictive. Thanks to Arthy for suggesting these delicious crackers.

Recipe adapted from here
What you'll need

1. All Purpose Flour - 3/4 cup
2. Instant Yeast - 1 1/4 tsp
3. Baking Soda - 1/8 tsp
4. Vinegar - 2 to 3 drops
5. Salt - 1/8 tsp
6. Sugar - 1/2 tsp
7. Butter - 1 tbsp
8. Olive Oil - 1 tbsp
9. Water - 3 tbsp
10. Seasoning of your choice to top the crackers - I used Salt and Dried Thyme

Method

1. Take butter, oil and 3 tbsp water in a microwave safe bowl and heat it at high for 30 secs. 
2. Remove and mix well until butter is melted. Set aside to turn lukewarm.
3. In a wide bowl, add the flour, yeast, soda, salt and sugar. Mix well with hands.
4. Next add the vinegar and mix well.
5. Now add the butter, oil and water mix.
6. Mix the flour, to form a sticky dough.
7. Grease another bowl, and transfer the dough into the bowl, cover with a cling wrap and refrigerate overnight.
8. Next day, take the dough out of the refrigerator and bring to room temperature as about 15 to 20 minutes.
9. Pre-heat the oven to 425F (200C) . Line the baking sheet with parchment paper and set aside.
10. Press the dough into a rectangle of 3x5 inch. This will make your rolling process easier.
11. Roll into a sheet of 9x10 inch. Make sure to dust the work space liberally with flour to prevent sticking.
12. Fold them through left half vertically. Repeat the same through right side, till this resembles an ‘envelope’.
13. Turn it into to 90 degree and start rolling. This folding and rolling is done, in order to get an flaky cracker.
14. Make sure to roll it into very thin sheet 10" x 18". Trim the sides to make it a perfect square.
15. Sprinkle the dough with your choice of salt — I used salt some dried thyme — and gently press it in with the rolling pin.
16. Using a rolling pizza wheel (easiest) or a baker's bench knife, cut the dough into 2" squares.
17. Transfer the crackers to parchment-lined baking sheets; you can put them fairly close together, as they'll shrink as they bake, rather than spread. Prick each cracker three times with a fork.
18. Bake the crackers for about 10 minutes, till they're a very light golden brown. Watch them carefully towards the end of the baking time; they can darken very quickly. Mine were done in 8 minutes.
19. Turn off the oven, and open the door completely. Leave the crackers on the oven rack; they're going to cool down right in the cooling oven, in order to preserve their crispness. Keep your eye on them for the first couple of minutes; if for some reason your oven isn't cooling off quickly, and the crackers are continuing to brown, pull the rack out partway.
20. When the crackers are completely cool, remove them from the oven, and wrap airtight, to preserve their crispness.