Recipe courtesy Melanie Franks:
1½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
½ cup cold water
1 teaspoon sea salt
1 egg white, whisked
1.Preheat the oven to 450 degrees. Pulse the flour, matcha tea, salt, sugar, and olive oil in the food processor until evenly distributed.
2.Add the water and pulse just until the dough starts to stick together (about 10 seconds). Remove the dough, press together gently with your hands to form a single ball, and cut into four pieces. Let the dough rest for about 30 minutes in the refrigerator.
3.Roll out each individual piece of dough as thin as you possibly can. I like to use a pasta machine for this process. If the dough starts to shrink up, let it rest a little longer. You want the dough to get very, very thin. Once it’s rolled, place it on a piece of parchment paper and transfer to a baking sheet. Brush the dough with egg white and sprinkle genmaicha tea and sea salt on top
4.Bake for 4-5 minutes, but check periodically to make sure it’s not getting too brown – flip each cracker piece and bake another 4-5 minutes. Turn the oven off and let the crackers sit in the oven for 1-2 hours to really dry out and get crispy.
5.Break into pieces and serve with fresh goat cheese, beets, and other seasonal greens.