You can use these crisps for appetizers, to accompany a cheese or dip. Or put them in the bread basket to add some crispness to the dinner table. They're light and airy, and people will be amazed that you made your own crackers, particularly crackers that are this amazingly thin.
You can make these a day or two ahead, if you like. They're a bit fragile, but if they break, it's no problem. Sometimes I leave just one or two of them whole for presentation, and break the rest into smaller pieces for serving.
The cooked grits in this version added a slightly corny flavor to the crisps, but it's not like eating a corn chip - the flavor is subtle enough that it won't interfere with whatever you're serving with these chips, but it adds a bit of complexity to what it otherwise a very plain cracker. It also adds an interesting visual element.
1 1/2 cups (6 3/4 ounces) bread flour
1 cup cooked grits, cooled slightly
1 teaspoon salt
3 tablespoons warm water (more as needed)
Put the flours, grits, and salt into your food processor and pulse several times to distribute the ingredients. With the processor running, add the water through the feed tube, slowly, until the mixture comes together in a ball. You might need more or less water, depending on how wet your grits were. Don't add the water too quickly, or you could add too much and end up with a sticky dough that requires a lot more flour to compensate.
Continue processing until the dough is relatively smooth and elastic. It will be bumpy from the grits, but the dough itself should be smooth and stretchy.
When the oven has heated, divide the dough into 12 pieces. Keep them all covered except the one you're working on. Flour your work surface and roll the first ball until it is very thin and shaped like Minnesota. Okay, really you're shooting for something vaguely round, but the shape is less important than the thinness. It doesn't matter if these are round, square, or anything in between, but they should be about 8 inches in diameter, and very, very thin.
Brush off any excess flour and carefully transfer the first piece to your hot baking stone. Set a timer for one minute. Flip the cracker over after the first minute. It should be somewhat stiff but still pale.
Set the timer for another minute and check the cracker. It should be almost crisp enough, and possibly starting to color. Set the timer for another minute and check the cracker at intervals.
|Bright spots are the grits in the dough.|
You might find that subsequent crackers cook a little faster as the stone continues to heat up. My first crackers took nearly three minutes, but the final ones were done in 2 1/2 minutes.
If you're fast enough, you should be able to roll the next cracker as the previous one bakes. As they're done, let them cool on a rack before you begin stacking them. There's still a little moisture in them, and if you stack or package them to soon, there's a risk they'll lose their crispness.