Modes

Ingredients

• 3 cups (14 ounces) unbleached bread flour, plus extra if needed

• 1½ teaspoons Kosher salt

• 1 teaspoon instant yeast

• 2 Tablespoons honey

• 2 Tablespoons olive oil

• 1 cup (8 fluid ounces) water, room temperature

• pan spray, for bowl and countertop

• poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or Kosher salt, to taste, for topping

Instructions

Make the Dough

In a mixing bowl, add the flour, salt, yeast, honey, and oil. Gradually add the water in small increments, mixing with your hands until the mixture forms a ball. You may not need the full 1 cup of water. Transfer the dough to a lightly floured countertop and knead for about 10 minutes, or until smooth, satiny, and elastic.

First Rise

Lightly spray a medium-sized bowl and place the dough inside, turning to coat with oil. Cover with plastic wrap and place in the Wolf Oven on Proof mode for 90 minutes, or until the dough doubles in size. Alternatively, refrigerate the dough overnight in a covered bowl immediately after kneading.

Shape the Dough

Transfer the dough to a lightly oiled countertop. Gently press it into a square and lightly dust with flour. Using a floured rolling pin, roll the dough into a paper-thin sheet about 15 to 20 inches in diameter. A pasta sheeter may also be used, starting thick and gradually reducing thickness with each pass. Use flour liberally if using a sheeter.

Rest the Dough

Cover the dough and allow it to rest for 5 minutes.

Prepare for Baking

Line a baking sheet with parchment paper. Carefully transfer the dough onto the baking sheet. Preheat the Wolf Dual Fuel Oven to 350 degrees on Convection Mode. Lightly mist the dough with water and sprinkle with desired toppings.

Bake the Crackers

Bake for 10 to 14 minutes, or until evenly browned across the top.

Cool and Serve

Remove from the oven and cool in the pan for about 10 minutes. Break into long, irregular pieces and serve. Store in an airtight container if not serving immediately.