Nifs Bread Crackers In A Pinch Recipes

Steps:

• 1. In a glass measuring cup, measure the flour. The glass measuring cup will be the mixing bowl.
• 2. Add water to the flour in parts, (as this ensures all the flour is being evenly coated), then use the handle of a spoon to stir. Use all the water. Note: The dough will appear flaky (right picture). Picture on the right is there for reference, don't take the dough out of the bowl.
• 3. Add all the olive oil, then use the handle of a spoon to stir the dough. Using clean hands, squeeze tightly until an oily dough ball is formed. Note: The dough will be oily (right picture). Picture on the right is there for reference, don't take the dough out of the bowl.
• 4. Rest the dough for 10 minutes, covered with a clean wet paper towel, or clean cloth. Note: Additionally, you may place it in a clean ziplock and store it in the fridge for up to 8 hours.
• 5. Remove the rested dough from its container onto a clean counter. Rework the dough's oils until they're evenly distributed & the surface is smooth and elastic.
• 6. Divide the dough into 3 parts using a sharp knife. Note: Cover with a wet paper towel so the dough balls don't dry out.
• 7. PREPARATION: place a rack at the top of your oven & place another rack in the bottom of the oven. Preheat the oven to 400 Degrees. Preheat the baking pan in the oven.
• 8. Using a rolling pin, thinly roll out all the dough balls. Roll it out as thin as you can, until the surface underneath shows through the dough. Cut the dough into 6x6 square shapes.
• 9. Place the dough on parchment paper. Generously sprinkle rock salt, distributing evenly with a clean hand. Using a rolling pin, lightly roll in the salt. Poke holes through the dough using a chopstick, to let the steam release.
• 10. Transfer the dough and parchment paper to the surface of the inverted preheated pan.
• 11. COOKING TIME: Place tray onto the bottom oven rack & bake for 5 minutes (or until the edges turn light gold & bubbles form). Then, transfer tray to the top rack & bake for another 3 minutes (OR until light gold & crispy throughout).
• 12. Remove the cracker(s) from the oven using tonsils or spatula and let cool. STORING: you may store in a ziplock container for up to 1 month & it will still be crispy!

Steps:

• 1. In a medium mixing bowl combine flour , sugar and salt ; add oil and water.
• 2. Stir until dough forms ball ; add more water if necessary ; Let the dough rest for 15 minutes.
• 3. Divide the dough into 6 equal proportions ; Shape into balls ; Roll each ball on a lightly floured board or sheet of wax paper to form a 6" circle.
• 4. Prick throughly with a fork ; Sprinkle with seasoned salt ; Repeat with the remaining dough.
• 5. Lightly grease 3 cookie sheets and place two rounds per cookie sheet.
• 6. Bake @ 450° for 7-9 minutes or until golden brown and crisp.

Steps:

• Preheat oven to 400°F Line a cookie sheet with a silicone pad, parchment paper or tin foil.
• With a cookie cutter, cut out shapes from your slices of bread. You can use whatever shape but I used a smaller circle and they turned out great.
• Pick up the cutouts and press them flat with your fingers, making them very thin like a cracker.
• Crush the garlic clove(s) with the side of a large knife and add to butter. Melt in the microwave and the garlic will infuse the butter as it heats up. Brush each "cracker" with garlic butter and place on the cookie sheet.
• Place in oven and turn over after 5 minutes. Bake for another 5 minutes. Keep an eye on them in case your oven cooks hotter than mine.
• Top with preferred toppings.

Steps:

• Make the crab cakes: Tear the bread into very small pieces or rub between your hands into small crumbs. Heat 1 tablespoon butter in a small nonstick skillet over medium heat. Add the breadcrumbs and a pinch each of salt and black pepper. Cook, stirring occasionally, until the breadcrumbs are toasted and crisp, about 3 minutes; transfer to a large bowl and let cool. Melt the remaining 2 tablespoons butter in the skillet; let cool slightly.
• Add the egg, mayonnaise, chives, parsley, lemon zest, paprika, cayenne and melted butter to the breadcrumb mixture; stir to combine. Add the crab and gently stir until just combined. Line a baking sheet with parchment paper. Form the crab mixture into eight 21/2- to 3-inch patties; transfer to the prepared baking sheet and refrigerate 1 hour.
• Meanwhile, grind the oyster crackers in a food processor to make fine crumbs; set aside.
• Make the sauce: Whisk the mayonnaise with the lemon zest and juice, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl until smooth. Stir in the chives. Refrigerate until ready to serve.
• Cook the crab cakes: Heat 1/2 inch vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Press the crab cakes into the ground oyster crackers, turning to coat. Working in batches, add the crab cakes to the skillet and fry, turning, until golden, 4 to 5 minutes. (Adjust the heat if the crab cakes are browning too quickly.) Drain on a paper towel-lined plate. Serve the crab cakes on the buns with lettuce and sauce.