by Ellen Zachos

Dock Seed Cracker Recipe

  • 1/2 cup dock flour
  • 1/2 cup whole wheat flour
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon salt
  • 2 tablespoons cold butter
  • 2 teaspoons ground wild garlic (or garlic powder)
  • 2 teaspoons ground bee balm (or oregano)
  • 2 teaspoons wild mustard seeds (or black pepper)
  • 1/4 cup water
  • Ground sumac (optional)

Preheat oven to 400°F and lightly flour both a baking sheet and a rolling surface. Add the ingredients to the bowl of food processor and pulse to combine. Add approximately 1/4 cup of water, a tablespoon at a time, while the food processor runs steadily. Stop when the dough sticks together, but is not wet. You may not need all the water.

Move the dough to floured rolling surface and roll the dough to about 1/8 inch. Lightly sprinkle the top of the dough with salt (and a little ground sumac, if you have it), then cut the dough into individual crackers and use a spatula to transfer the crackers to baking sheet. Bake for 10 minutes, then allow the crackers to cool before serving. These will keep for several days in a tightly sealed plastic container.

This recipe can be made without the cheese and with your favorite blend of spices.

+ other stories

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.