Make your own home made ak-mak for less – Get more with this recipe for less!

Adapted from our friend at Frugalfeeding with his delicious Lavash Flatbreads recipe.
If you haven’t visited our friends at frugalfeeding.wordpress.com, be sure to drop in and see his amazing creations.

Thank you so much for the inspiration and sharing your original recipe of the Lavash Flatbreads.  We modified this recipe to an even  healthier organic rendition producing another delicious cracker to add to our healthy cracker arsenal.  Removing the salt in the recipe we reduce the sodium and replace it with lemon juice which is helpful and not harmful to blood pressure, and those watching their sodium intake or instructed by a doctor to eat less salt. We also improved the recipe by adding whole grain flour with the wheat flour.  The flour we used brought whole grains to the recipe, the extra virgin cold pressed olive oil brought healthy fats with purified water.  This seemed to make a stronger more sophisticated cracker that could have been served somewhere fancy.

Organic Lemon Sesame Whole Wheat Crackers

Whole Grain Cracker Recipe
Yields:  20-30 crackers
Time: 80 Minutes proofing dough & 10 Minutes cooking
(6 Item Recipe)

Ingredients:

• 1  1/2 Cups Organic Whole Wheat Flour
•1/2 Teaspoon Organic Lemon Juice
• ½ tsp Non Aluminum Baking Powder
• 1  1/2 tbsp extra virgin olive oil & Extra for glazing, cold pressed
• 1/3 – 1/2 Cup Purified warm water, just enough to form a soft bread dough
• Sesame Seeds for a great topping incorporating a nutty taste to the cracker
You can also top the cracker with a light sprinkle of sea salt (optional)

Directions:

Preheat oven to 400 degrees.   In a bowl mix together flour, salt, yeast, olive oil and water. If you need a dash more water, to get the right consistency go ahead and add it. Knead dough until dough is smooth. Roll risen dough until extremely thin, 1 millimeter. Cut into rectangles, glaze with olive oil and sprinkle with sesame seeds, if you are adding any sea salt as a topping add it when you add salt. Bake for 10-12 minutes or until golden.

Tips to Note:

Separating the dough into 2 balls, rolling each separately very thin is best.
This made nice, crispy crackers.

When adding the water, be sure to add it slowly.
Too much water will make the dough sticky.

Affordability Factor:

You can make this batch for under $.50 cents. Box brand costs over $1 and closer to $2  for not even half the amount you can make using this recipe. Make more and pay less, all along using less waste without the cost of the box and the fuel to get it to you.  Get better healthier, and fresher crackers at a fraction of the store box brand type.  In 20 minutes or less you can have fresh home made organic whole wheat stone ground crackers without the hassle.  Control what goes into your cracker keeping it fresh and delicious.

Note:

You can also split the whole wheat flour with barley flour or oat flour for a healthier cracker.  You can also add sunflower seeds that are chopped to the mix for a nuttier flat bread cracker.  These are delicious.  You can eat them as a snack for a sandwich, and with so many other things.  Bring this low fat, low calorie snack into your life.

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19 Comments Add yours

  1. Jeanny House says:

    I eat a lot of Ak-Mak crackers, so I was interested in this. I’m not an experienced baker, though. When you say “If you need a dash more water, to get the right consistency” I’m left wondering what’s the consistency I’m going for? A basic, just-pulling-away -from-the-sides-of-the-bowl bread dough? Stiffer? Softer? Help me 😉

    1. Hello Jeanny,

      We are so glad to see you here and sure hope to bring you Ak-Mak crackers more affordably, where you can make a whole bunch more for less. You don’t need to be an experienced baker, you need only to come with the will and desire to make your cracker great. Some like a super crisp dense cracker and others a light and fluffier crunch. The amount of water and thickness of consistency will determine these things. You want it to be just pulling away from the sides. I have found over the years that there are many people with all different tastes, ovens and climates, so the perfect cracker is really up to your preference. Once you make your first batch you will have a basis for comparison. You can also split your dough into two batches to see how yours comes out and if you want to add more or less in the second batch. With some ovens hotter and others less powerful cracker batches can differ. I like mine crispy but not hard on your teeth to eat. I like a smooth crunch just like the packaged ak-mak. You can also cook it longer or shorter depending on your oven. The ideal look, crunch, taste and texture will be to make it look and taste just like the boxed types. I would recommend you follow the recipe first and see how you like your first batch. If there is anything you want to improve upon after that you can then tweak it from there and I can help you. Your first batch according to the recipe should be perfect and I am hoping you just love them as they are. I do apologize for any confusion the water comment may have caused.

      I wish you luck and hope your crackers delight you. Have a wonderful day and upcoming week!
      Wishing you GREAT Love, Health & Abundant Happiness Today and Always!

      P.s. If for any reason it looks to thick I want you to feel free to add a little water and not fear deviating from the recipe. You will know by the way it looks. If it is super thick and dry looking then that is when a little water will be helpful to add.

  2. Kerragh says:

    Trying this recipe out today. Going to top the crackers with a mix of sesame, poppy and flax. I love Ak Mak topped with lowfat provolone cheese and sliced egg white. Thanks for providing the recipe. 🙂

    1. So glad you stopped by for the visit. We hope your crackers turned out just wonderful. We love them with sesame, poppy and flax, good picks. We also absolutely love topping them with provolone. Take care and have a lovely week. Wishing you great love, health and abundant happiness today and always! Look forward to seeing you back again soon.

  3. Toni says:

    I am very excited to have found this recipe, but something seems very off the ingredient list. Am I misreading or is it a typo that there is 1 cup of flour and 1 cup of water? Sounds soupy?!?? 🙂 I actually tried making these tonight by adding 1 tablespoon of water at a time until it seemed to be coming together as a nice dough. I got to about 6 tablespoons. They came out pretty good, but I would love to know the true intentions of the recipe’s water amount. I appreciate your help!

    1. We have a new and improved recipe that seems to make for a more consistent cracker. We hope you will enjoy these. Thank you so very much for your visit and your ability to share so that we can bring forth the best possible recipes for our viewers. You are appreciate and valued! Have a wonderful day and week.

  4. Toni says:

    I was so excited to find this recipe when I searched for a homemade Ak-Mak recipe. However, something seems off with the recipe. Am I somehow misinterpreting 1 cup of flour and 1 cup of water. (Sounds soupy!?!??! 🙂 Is this a typo and if so, what would the correct amount of water be. I made the recipe tonight just adding 1 Tbs of water at a time until it was a dough consistency. I got to about 6 Tbs. The crackers came out good, but I’m planning for a couple minor improvements. I’d love to know what the true amount of water is supposed to be based on your intentions. Thanks so much for your help!

    1. Hello and thank you so much for visiting our site. We have remade these crackers again in our test kitchen and found an even better combination as different climates were generating different crackers. This new and improved recipe seems to be a better fit for our readers. Keep in mind you can make a sample batch with half the ingredients to see if you like these ones better. Thanks again for visiting, we sure do appreciate your input and your visit. Wishing you great love, health and abundant happiness this day and always!

      Attractingwellness.net

      1. Toni says:

        I love the new and improved recipe. The dough was really nice to work with and the cracker was just a bit heartier than your original. I think these were great improvements and the recipe was perfect. However, I found my crackers to be ready after only 10 minutes of baking. I originally went about 15 minutes and they were a bit burnt. I believe 20 would have burnt them to a crisp. I know it’s advisable to check them often, but I definitely might suggest a 10-12 minute range instead of 20 minutes. Thanks again. Great recipe and I’m so happy to be able to save so much money on crackers and be able to make them from simple pantry items whenever I want!

      2. Hi Toni, Thank you so much for your thoughts and input. Your help coupled with the recipe really took it to another level. We adjusted the bake time as suggested by you and have found an even more pleasant cracker. We sure do appreciate you and your time. Together we have a fabulous product. Enjoy your crackers and be sure to come back again and visit us.

        Wishing you great love, health and abundant happiness this day and always!

        Attracting Wellness

  5. Tony says:

    I’m excited to try this recipe! I noticed, though, that there is lemon juice in the list of ingredients and not salt, but in the directions alt is mentioned but not lemon juice. I skimmed the messages above and didn’t see this mentioned. Can you set me straight on this? Thanks! Tony

    1. Tony says:

      Okay..I noticed you explained that you substituted the lemon juice for the slat in the original recipe, so I’m square on that. But, another question I have is about the yeast. It isn’t listed in the ingredient list and rise time isn’t given, but it is mentioned in the directions.

      1. Toni says:

        Hi Tony – I think they wrote the directions before they updated the ingredient list. There is no yeast in the recipe; the baking powder is used as the rising agent. Your best bet will be to follow the ingredient list and not worry too much about the wording used in the direction portion.

        I actually just add all of the ingredients (minus the water) to my food processor fitted with a dough blade. I then pour the warm water (I use 1/2 cup) into my feed tube with the processor running. I let the whole thing run for a few minutes and I have a perfect dough ball in no time (with barely any effort).

        I then separate into four dough balls and cover with plastic. I let them rest for at least 60-90 minutes. They really don’t “rise” very much and you won’t notice much of a difference in the dough balls after this time.

        Then to make even quicker work of this process (since I make these a couple times a week), I use a pasta roller to roll the dough out. If there is any chance you have one, I highly recommend this over hand-rolling. Then you will have a consistent thickness for every cracker to ensure even baking. I have the Kitchen Aid Pasta Roller attachment and roll mine to the #5 setting. After cutting them to sizes, I brush with olive oil, add salt and sesame seeds and bake for 9 minutes at 400˚.

        I hope this helps!

    2. I prefer lemon juice personally as I am a lifestyle and wellness professional. Others love it with the salt. You can use half salt, half lemon juice, salt or just lemon juice depending on your intentions. When cooking for those with high blood pressure I like to avoid salt and use it sparingly. It is really a preference. I personally like the lemon as it fortifies the cracker with some vitamin c and gives it a bit of a tang. Now others swear by the salt and love the salt so option is YOURS TO CHOOSE.

      Have a lovely day and week!

    3. Toni says:

      Tony – I make this recipe ALL the time. It’s so good. (I’m almost never without a batch on hand.) I only use lemon juice IN the recipe, but then I sprinkle some salt on in the same step as sprinkling the sesame seeds.

      1. yum. Thank you for sharing we will have to try it this way in the attractingwellness.net test kitchen. Have a lovely day and week!

  6. Sita Aluna says:

    Your directions do not talk about leaving the dough to rise / proof? you say “Knead dough until dough is smooth. Roll risen dough…” but nothing about how long to let it rise. I am assuming about an hour?

    1. Yes 45 minutes to an hour to proof is perfect. You will see by the size, consistency and feel.

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