After a Pesach week of experimenting with baking crackers as our main "bread", here is our favorite cracker recipe, which makes a large cracker suitable for 1 serving.
Preheat the oven to 400 degrees.
In a small bowl or measuring cup combine:
Stir with a rubber scraper.
Roll flat on a silicon baking sheet. (To make rolling the dough easiest, cover the dough with plastic wrap.)
Bake until it starts to brown. (It takes 7 to 9 minutes).
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.
Now we own an oven with an "air fry" setting.
Preheat the oven to 400 degrees using the air fry setting.
In a blender combine:
Pour the very liquid batter onto a silpat in a half-sheet pan. Shake so it spreads out evenly.
Bake for 12 minutes.