Black Pepper Crackers

How to prepare black pepper crackers

1. Put the flour in a bowl and mix with the salt and pepper (I grind it with the grinder set to the coarsest position).
2. Make a well in the center and add the water and oil there. Mix briefly by hand until the flour absorbs the liquids. Then you can knead 4-5 times, just until the dough comes together. Don't knead too much to avoid developing the gluten—otherwise they won't come out crispy.
3. Let the dough rest covered for 15-30 minutes. After this time, you'll feel it more relaxed, softer, and it will become easy to roll out.
4. Cut the dough into 3 equal pieces. Roll out the dough into thin elongated sheets. I passed them through a pasta machine (positions 0-4) and then rolled over them a few more times with a rolling pin to make them as thin as possible.
5. Prick them all over with a fork. Place them on a baking tray lined with parchment paper. To fit them all in one tray, I cut the dough pieces so they would all fit without baking in multiple batches. The dough doesn't spread in the oven, so you can place them next to each other.
7. Bake at 150°C for 20 minutes. After this time, they will just be dried out with small bumps all over the surface. If you try to break one, you'll see it's not yet crisp.
8. Turn on the oven's grill function (top heat) and bake for another 2-2.5 minutes, just until pleasant golden spots appear. Don't let them brown too much. Flip them and leave under the grill for 30 more seconds. Now the dough has become crisp.
9. After they cool, break the baked dough into larger or smaller pieces, as you prefer.

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