1 1/2 cups bread or all-purpose flour (I used White Lily all purpose flour)
2 1/4 tsp. yeast
1/4 tsp. salt, plus extra for sprinkling
1/4 tsp. baking soda
1/4 tsp. cream of tartar
2/3 cup hot water (120 – 130 degrees)
1/2 tsp. malt syrup (I used 1/4 tsp. molasses)
2 tbsp. vegetable shortening
2 tbsp. melted butter
In a large bowl mix flour, yeast, salt, baking soda, and cream of tartar. Set aside. In a small bowl mix water, malt syrup and shortening. Stir to blend then add to flour mixture. Mix until well blended then knead for about 4 minutes until the dough is soft and elastic. Add more flour if needed. Put the dough into a butted bowl, flip over to coat all sides of the dough, cover with plastic wrap and refrigerate for 1 to 18 hours. The longer the better. Roll the dough into a 18″ x 6″ rectangle which is 1/16″ thick. Fold the dough from the short ends, brushing off excess flour, to make 3 layers. Roll again to 1/16″ thickness. Cut into crackers, place on a greased cookie sheet and poke holes in the crackers to prevent them from puffing up. Sprinkle with salt if desired. Bake at 425 for 10-20 minutes. Remove from the oven and brush the crackers with melted butter, sprinkle with salt if desired, then place crackers on a rack to cool.
Variations: For sesame-onion crackers, add to the dough 4 tsp. each sesame seeds and grated onion. For an herb cracker, 4 tsp. each chopped fresh parsley and chives and 1/2 tsp. dried dillweed; also try 4 tsp. caraway seeds or 2 tsp. poppy seeds.