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Rice & Onion Crackers

An excess of cooked rice, memories of a lovely bread made with bulgur and onions, and this the the result.   

450 grams cooked brown or black or red rice

250 grams whole wheat flour 
1 teaspoon salt
1 1/2 teaspoons baking powder

1 small to medium onion, finely chopped

(Coarse sea salt, optional)

Preheat the oven to 400 degrees.

Whisk the flour, powder, and salt together.

In the food processor, mix the flour, rice, and onion together and keep processing until it comes together as a coherent dough.  

The dough will be rather soft and sticky, so is most easily handled if you have silicone or teflon baking sheet liners:  lay one on the counter, form a portion of dough into a log about 2/3 of the length of the sheet, place it on the liner, flatten slightly, and dust heavily with flour.  Roll out directly on the sheets until the dough is less than 1/8 inch thick.  If there is too much, cut off the excess (careful not to damage the baking sheet), and roll the rest appropriately thin.  

(If you want the tops salted, sprinkle it on now, and run over one more time lightly with a rolling pin so the salt adheres.)

Prick gently with a fork (unpricked, you may end up with thick bubbles here and there), and use a knife or rolling cutter to cut the sheet of dough into individual crackers.

Pick up the baking sheet and place it on the baking sheet (this brilliant innovation makes the whole operation amazingly more efficient, oh my).  Bake 12 minutes at 12 degrees.  The crackers' edges will brown slightly and they will be set but not yet dry or crisp.  Remove them from the oven and bake the whole batch.  If you need to reuse the baking sheets, store the hot crackers on cooling racks until all are finished, but keeping them on the sheets allows the next step to be super easy too.

When done with the first baking, drop the oven temperature to 225 degrees.

Lift up a sheet of crackers, flip it over--they should stick to the liner material well enough for this stop--then peel the liner off the back of the crackers.

When the oven temp has dropped to 250 or so, return the sheets of crackers to the oven and leaving them there for an hour or more, until they're dry and crisp.  If you have jelly roll pans you can stack them in the oven at this step.  If you have flat sheets, or had to remove them from the liner sheets to reuse them, just pile them loosely a couple of crackers deep on a single baking sheet.   Eventually the heat will penetrate and they'll all dry out and crisp up.

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