The Kitchen Aid pasta maker attachment has always fascinated me and I have several great plans for it. Apart from making pasta right from scratch, I also decided to use it to make crackers. It helps in producing sheets of even thickness, which is not as easy to achieve while hand rolling. That in turn results in evenly baked crackers, something that I have always aspired for.
The Kitchen Aid Bowl Lift Stand Mixer from Kitchen Aid India produces the dough, the pasta roller rolls it out … and what do you have to do ? You have to just have fun cutting out the shapes you want 😀 That simple.
Time – 30 min for the process + 40 min bake time
Makes a full 10×14 inch tray of thin crackers
1 – Whole wheat flour (atta) – 1 cup
(I used ¾ cup wheat flour + ¼ cup Ragi and coconut flour – See Notes)
2 – Salt: 3/4 teaspoon
3 – Olive oil – 40 gm (approx. ¼ cup)
4 – Sourdough starter (use the discard) – 170 gm (approx. ¾ cup)
5 – Herbs of choice (I used Moringa leaf powder aka Drumstick leaf powder) – 1 tsp
-Add the ingredients (2-5) into the bowl of the Kitchen Aid Bowl Lift Stand Mixer and blend for 1 minute at speed 2, using the paddle attachment
– Use the splash guard and add the flour(s) gradually while running at speed 1, until all the flour is in. Increase speed to 2 and run the mixer for a few minutes until the dough comes together. Do not overbeat. You should obtain a medium soft cookie dough like output.
– Cling wrap the dough and chill for 1 hour in the fridge.
– Used the chilled dough straight from the fridge. Divide it into 4 parts for easy handling. Take one part and keep the other parts cling wrapped in the fridge until use, to prevent drying out. Flatten and lightly roll until it is thin enough to pass through the pasta roller at max width ie Setting 1.
– Attach the pasta roller (lasagna) to your KitchenAid stand mixer.
– Lightly dust the dough with dry flour (only if dough is sticky). Feed in the dough only once at speed 1. Handle the sheet of dough gently so that it does not break.
– Place the dough sheet on a lightly floured board and cut out whatever shapes you like. Make sure all crackers are the same size for even baking.
– Do the same for the remaining pieces of dough.
– Place the pieces on an ungreased Aluminum baking sheet. Prick each one with a fork to prevent puffing while baking.
– Bake in a pre heated oven at 200 deg c for about 40 min. I like my crackers very crisp. You can adjust your baking time according to the final crispness that you want. If your crackers start turning too dark too soon, reduce the temperature to 160 deg c. Baking crackers depends on many factors including the thickness of your rolled dough and its moisture content. So you will have to figure out the best time and temperature according to your conditions.
1)Ragi (finger millet) coconut flour is what I obtain after soaking ½ cup of ragi grains overnight and grinding with a cup of chopped fresh coconut in the morning. Use 2-3 cups of water to grind. Squeeze out the milk from the ground ingredients through a strainer (the milk can be used in several recipes).
The remnant left behind in the strainer, is the ragi coconut flour. I usually freeze or dehydrate this and use in breads etc.
Recipe by: Caroline Radhakrishnan, Blog Name: currylines