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After a Pesach week of experimenting with baking crackers as our main "bread", here is our favorite cracker recipe, which makes three large crackers each suitable for 1 serving.

Note that this recipe contains neither gluten nor leavening, and thus fits Sephardic customs for Passover food.

Commentary: The simplest cracker recipe would have only flour mix and water. Everything else is "extras" to help either texture or taste. We use milk, salt, and sugar for taste, and flaxseed meal and olive oil for texture. Be brave, since it is easy and safe to experiment. We've made nice crackers with different nut meals and with juice instead of milk. Avoid tapioca flour, which makes the cracker cook took quickly and burn.

Preheat the oven to 400 degrees using the air fry setting.

Stir by hand:

Roll flat on a silicon baking sheet sprayed with oil. (To make rolling the dough easiest, cover the dough with plastic wrap.)

Bake for 9 to 11 minutes.

Flat Bread Version

A much more liquid version, mixed in a blender, and cooked at a higher temperature makes a flat bread instead of a cracker!

Preheat the oven to 500 degrees using the air fry setting.

Combine in a blender:

No need to oil the silpat. Pour a small amount of the very liquid batter, so it does not run off the silpat. Use your baking dish that stays the most flat in the oven (most will deform, causing the batter to pool unevenly so some parts undercook and other parts burn).

Older Recipe

Our pre-2021 version baked in the oven at 400 degrees, and was stirred by hand. We did not then own an oven with an "air fry" setting. These proportions tended to make dough that was too sticky, so removing the plastic wrap after rolling could mess up the cracker.