Sardinian Whole-Grain Crisps

1. Preheat Oven

Preheat your oven to 450°F and place a heavy baking sheet or a pizza stone inside to heat up. This helps achieve a perfectly crisp texture for your crackers.

2. Mix Dry Ingredients

In a large bowl, whisk together the whole wheat flour, light rye flour, semolina, and kosher salt until everything is evenly mixed.

3. Combine Wet Ingredients

In a separate container, combine the water and extra-virgin olive oil.

4. Form Dough

Gradually add the liquid mixture to the dry ingredients, stirring as you go until a dough forms. If the dough feels too sticky, add a little more whole wheat flour, but be careful not to overdo it.

5. Knead Dough

Transfer the dough to a lightly floured work surface and knead it gently for about 1 to 2 minutes. This process helps to develop the gluten, which gives the crackers their structure.

6. Shape Dough

Shape the dough into a log and cut it into 12 equal portions. Roll each portion into a ball and cover them with a kitchen towel to prevent them from drying out.

7. Roll Dough Balls

Take one dough ball at a time and flatten it with your hands to an even thickness. If the dough gets sticky, lightly dust it with flour. Use a rolling pin to roll and stretch the dough, but be mindful to avoid creating thin spots that can burn easily during baking.

8. Bake Crackers

Carefully place one piece of dough onto the preheated baking sheet. Bake each cracker for 1 to 2 minutes per side. You'll know it's ready to flip when the bottom begins to brown and the dough starts to puff up slightly.

9. Cool Crackers

Once baked, transfer the cracker to a cooling rack. Repeat this process for the remaining dough balls, making sure to preheat the baking sheet each time to ensure consistent results.

10. Store Crackers

After all the crackers have cooled, store them in an airtight container if your environment is humid; otherwise, they can be kept on the counter.