Savannah Crispy Wafers
Submitted by lizatish
Savannah crispy wafers made with butter, yogurt, and flour, rolled paper-thin and baked until golden. Top with sugar for sweet or Parmesan for savory. Just 6 ingredients.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
1 hrsThese paper-thin wafers are a Savannah classic built on the simplest dough: flour, cold butter, yogurt, and baking soda. The food processor cuts the butter into the flour quickly, and the yogurt adds a slight tang and tenderness that sets these apart from a plain cracker.
The dough needs a good chill before rolling. Once firm, you break off pieces and roll them as thin as you possibly can. Paper-thin is the goal. They bake for 5 minutes, then the oven shuts off and the residual heat crisps them up slowly without burning.
The topping choice is yours: sugar for a sweet wafer that works with tea or coffee, or grated Parmesan for a savory cracker that pairs with cheese boards and dips.
Kitchen Tips
- Chill the dough until truly firm. Soft dough sticks to the counter and won’t roll thin enough.
- Roll each piece individually and flour both the surface and the rolling pin generously. These are supposed to be translucent-thin.
- The oven-off method is clever. Resist opening the door to check. The carryover heat is what crisps them evenly.
- Store cooled wafers in an airtight container. They absorb moisture quickly and lose their snap.
Variations
- Sprinkle with everything bagel seasoning instead of sugar or Parmesan for a trendy savory twist.
- Add ½ teaspoon of cracked black pepper to the dough for a spiced version.
- Use rosemary-infused butter for an herbed wafer that’s perfect alongside soups.
Ingredients
Directions
- Combine the flour, baking soda and salt in the container of a food processor. Start blending while adding the butter cubes. Continue blending while adding the yogurt.
Remove the dough and wrap it in wax paper or plastic wrap.
Chill thoroughly.
Preheat the oven to 400℉ (200℃).
Lightly flour a clean surface. Break off pieces of the dough and roll then into 10 to 12 rounds, each about 1 inch thick.
Place each round on the floured surface and roll until paper-thin.
Sprinkle with sugar or Parmesan cheese.
Transfer the rounds to a baking sheet and bake 5 minutes.
Turn off the heat and let stand until the wafers are crisp and lightly browned.
Remove from the oven and let cool before serving.
Yield: 10 to 12 wafers.
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