Semolina Crackers
An Introduction to Working with Durum Wheat
These crackers are a great introduction to working with semolina, the flour milled from durum wheat. Semolina gives them an al dente bite, and a bit of common wheat flour contributes just enough of a complementary softness. The trick to making these crackers is to handle the dough as little as possible to avoid developing too much gluten. If the dough becomes too tight and keeps springing back on itself as you work, simply cover it with a dish towel or bun pan bag and let it rest for a few minutes.
The amount of salt called for in the dough is just enough to season it, but to really make these crackers shine, top them with a few sprinkles of coarse sea salt before baking. How much and what variety (flaky Maldon, the classic David’s Kosher, or even grey or pink salt) is up to you. These crackers are excellent with a bit of fresh rosemary for color and flavor, but you can use any woody herb such as thyme or oregano, or you can omit the herbs all together.
