Creating your own flatbread all it's cracked up to be

Long before designer artesian breads came upon the culinary scene, ancient bakers relied upon a simple recipe to craft table bread. Flour was heaped upon a stone surface, offering a hollow center section that easily held various liquid ingredients. Skilled hands gently mixed the ingredients; shaping into a leveled dough ball.

Back then, bakers referred to this meal accompaniment as flatbread. This original quick bread boasts easy preparation and a short ingredient list: flour, water and seasonings. You may be more familiar with its modern name: the cracker.

I doubt our baking ancestors would be surprised by how popular crackers are today. The versatility, long shelf-life and irresistible crunch that made this baked good such a hit centuries ago still applies today.

Today's recipe offers an opportunity to have a little fun with our food. No food processors, electric mixers or pasta machines necessary. Set aside those whisks and wooden spoons. Get your hands into the flour and feel the dough form with your fingers.

My base cracker recipe can be transformed into any flavor or texture your taste buds can imagine. Unlike other baked goods that limit ingredients and stir-ins, crackers accommodate diverse ideas. Here are a few variations to try.

Earthy Herbs: Stir ½ teaspoon each of dried oregano, rosemary and thyme into the flour or use 1½ teaspoons Italian seasoning. Substitute olive oil for the vegetable oil. For a milder flavor, use extra virgin olive oil.

Zesty Italian: Substitute ½ teaspoon garlic salt and ½ teaspoon onion salt for the regular salt. Stir ½ teaspoon dried basil, ½ teaspoon dried oregano and ¼ teaspoon ground black pepper into the flour. For flavor boost, use garlic-infused olive oil in place of the regular oil.

Spicy Southwestern: Substitute ½ cup of the all-purpose flour with ½ cup cornmeal. In addition, substitute 1 teaspoon onion salt for the regular salt. Stir 1 teaspoon chili powder and 1 teaspoon parsley flakes or chopped cilantro into the flour.

Sweet and Salty: This is my favorite combination. Reduce salt to ½ teaspoon and stir 1½ teaspoons sugar into flour. In place of 1 cup water, substitute ½ cup orange juice and ½ cup water. Sprinkle with equal amounts of sugar and salt.

Don't pass up the opportunity this winter to spend time in the kitchen with the kids. Pry their fingers from the game controls and let the flour fly. You'll find that creating your own signature crackers is all its cracked up to be.

Versatile Crackers

1¾ cups whole wheat flour

1½ cups all-purpose flour

1 teaspoon salt

½ cup vegetable oil

¾ cup, plus 3 tablespoons water

1 egg white, slightly beaten

Additional salt, seasonings and/or sesame, poppy seeds for topping

Heat oven to 350 degrees. Very lightly grease 2 baking sheets.

In small bowl or 2-cup measure, stir together oil and water. Set aside.

In large bowl, stir flours and salt together using fork. Create small well in center and pour in liquid ingredients. Using fingers mix together until blended. Gently press into dough ball. Let dough rest 3 minutes in bowl.

Turn dough onto lightly floured surface. Cut in 2 equal pieces. Roll each half into a thin square shape, about -inch thick. Transfer to baking sheet. Using pizza cutter or sharp knife, gently score desired cracker shapes on dough surface. Do not cut through.

Prick dough at 2 inch intervals with fork. Brush top with egg white and sprinkle with your favorite salt, seasonings or seeds. Repeat with remaining dough. Bake 12 to 15 minutes, until crisp and very light brown. Cool 10 minutes on pan. Gently break along scored lines into individual crackers. Store tightly covered.

Makes 60.

Baker's hint: For low sodium crackers, omit salt and substitute your favorite salt-free seasoning mix.

Nutrition values per unseasoned cracker: 34 calories, 1 g fat (trace amount saturated), 1 g protein, 5 g carbohydrates, 1 g fiber, 0 cholesterol, 36 mg sodium.