Photo by Stephanie Staton
Yield: about 120 crackers
- 1 cup all-purpose flour
- 1 cup whole-wheat flour (use white whole-wheat flour for a lighter texture)
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. salt
- 3 T. sugar
- 1/4 cup unsalted butter, slightly softened
- 1 cup plain yogurt
Preheat oven to 450 degrees F.
Lightly grease two large baking sheets.
In a large bowl, mix together flours, baking powder, baking soda, salt and sugar. With a pastry blender, cut in butter until mixture resembles coarse cornmeal. Add yogurt and mix until all dry ingredients are incorporated. Turn dough onto lightly floured surface, and knead for 1 minute. Cover and chill in freezer for 15 minutes.
Divide dough into eight balls. (Keep all covered until ready to use.) On baking sheet, roll each ball into 6- by 10-inch rectangle. Using pizza cutter or sharp, non-serrated knife, score rectangle in 2-inch squares. Pierce each square four times with fork, spacing each piercing evenly across the square.
Bake 6 to 10 minutes, until golden brown. Remove pan and let sit 2 to 3 minutes; then remove crackers and cool completely on a baking rack. Break crackers apart at score lines.