This recipe appears in:Yogurt and Dill Crackers From 'The Nourished Kitchen'
Homemade crackers are a great baking project—they're not terribly difficult to make and they taste miles better that most of what you can find at a regular grocery store. These yogurt dill crackers from Jennifer McGruther's The Nourished Kitchen are no exception. Made with whole wheat flour soaked in yogurt, they're tender, tangy, and full of sweet wheat-y flavor. McGruther soaks wheat flour when she isn't baking with sourdough starter to help improve the digestibility of the grain and to improve texture. Even better, the well-rested dough rolls out like a dream, making these some of the easiest crackers I've ever made.
Why I picked this recipe: Homemade crackers are one of my favorite weekend projects.
What worked: Soaking the flour indeed kept the crumb tender and infused the crackers with bright, tangy yogurt flavor.
What didn't: At 450 degrees, the crackers tended to brown before they were completely cooked through. I'd lower the temperature to 425 next time and increase the baking temperature a bit to ensure fully cooked crackers.
Suggested tweaks: Dill and yogurt are a great pair, but you could also try using dried thyme or oregano. If you can't find whole wheat pastry flour, you could try using white whole wheat flour or a blend of white pastry flour and regular whole wheat flour.
Reprinted with permission from The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Food Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Fairy, and Kombuchas by Jennifer McGruther. Copyright 2014. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.
- 1 1/2 cups whole wheat pastry flour, plus more for working the dough
- 1/2 teaspoon finely ground unrefined sea salt
- 1 1/2 teaspoons dried dill
- 6 tablespoons unsalted butter, 4 tablespoons at room temperature, 2 tablespoons melted
- 1/2 cup yogurt
Put the flour into a large mixing bowl and whisk in the salt and dill. Beat in the 4 tablespoons of room‑temperature butter until the flour resembles cornmeal in texture. Beat in the yogurt until the mixture forms a thick dough. Cover the bowl tightly and allow it to rest in a warm place in your kitchen for at least 8 and up to 12 hours.
Position racks in the upper and lower thirds of the oven and preheat the oven to 450°F. Line two baking sheets with parchment paper.
Divide the dough into four portions. Flour your work surface and roll out each piece of dough to an even 1/16-inch thickness, then use a pizza cutter or sharp knife to cut the dough into 1 1/2-inch squares. Place the squares on the prepared baking sheets, spacing them about 1/2 inch apart.
Brush the squares with the 2 tablespoons of melted butter and prick them with the tines of a fork to prevent them from puffing as they bake. Bake for 6 to 8 minutes, until the crackers are just tinged with gold around their edges. Pull them from the oven and cool them on a wire rack. Store the crackers in an airtight container for up to 2 weeks.