Ingredients
Directions
Preheat oven to 350 °F.
In a medium bowl, combine the wheat flour, baking powder, garlic powder, onion powder, oregano, rosemary, and salt, if using. Mix well.
In a separate bowl, combine the miso, lemon juice and water. Whisk until the miso is completely dissolved.
Add the wet ingredients to the dry ingredients and mix well until dough-like consistency forms. You may need to get in there to mix with clean hands. If there are still dry ingredients that are not mixing into the dough then add one tablespoon of water at a time until dough-like consistency forms.
Split the dough into two halves and transfer each half to a piece of parchment paper large enough to fit a large rimmed baking pan (you’ll need two pieces of parchment paper and will bake on two baking sheets). Roll out each half of dough until very thin, about 1/16-inch thick, measuring about 11-inches long and 6-inches wide. With a pizza cutter or sharp knife, cut each flatbread into 1 ½-inch strips (6” in length). Between the two flatbread pieces, you should have approximately 20–24 1 ½x6” pieces of flatbread thins.
Transfer the parchment paper and rolled-out dough to two large rimmed baking sheets.
Bake for 15–20 minutes or until the flatbread is golden. Cool completely on the baking sheet. They’ll get crispier as they cool.
Chef's Notes
Gluten-free
Use organic gluten-free oat flour in place of whole wheat flour or a gluten-free flour blend.
Flour-free
Use flax meal in place of wheat flour.
Prep ahead
Make the crackers ahead of time and store at room temperature for snacking throughout the week.
Storage
Store these crackers in an airtight container at room temperature for up to 14 days.
Ingredients
Directions
Preheat oven to 350 °F.
In a medium bowl, combine the wheat flour, baking powder, garlic powder, onion powder, oregano, rosemary, and salt, if using. Mix well.
In a separate bowl, combine the miso, lemon juice and water. Whisk until the miso is completely dissolved.
Add the wet ingredients to the dry ingredients and mix well until dough-like consistency forms. You may need to get in there to mix with clean hands. If there are still dry ingredients that are not mixing into the dough then add one tablespoon of water at a time until dough-like consistency forms.
Split the dough into two halves and transfer each half to a piece of parchment paper large enough to fit a large rimmed baking pan (you’ll need two pieces of parchment paper and will bake on two baking sheets). Roll out each half of dough until very thin, about 1/16-inch thick, measuring about 11-inches long and 6-inches wide. With a pizza cutter or sharp knife, cut each flatbread into 1 ½-inch strips (6” in length). Between the two flatbread pieces, you should have approximately 20–24 1 ½x6” pieces of flatbread thins.
Transfer the parchment paper and rolled-out dough to two large rimmed baking sheets.
Bake for 15–20 minutes or until the flatbread is golden. Cool completely on the baking sheet. They’ll get crispier as they cool.
