|Buckwheat flour||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Unbleached all purpose flour||1 Cup (16 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Plain low fat yogurt||2⁄3 Cup (10.67 tbs)|
1. Preheat the oven to 325°.
2. Combine 1 cup of buckwheat flour, the all-purpose flour, sugar, baking soda and salt in a food processor. Add the margarine while pulsing the machine on and off for 15 seconds, or until the mixture resembles coarse cornmeal. Add the yogurt and process another 5 to 10 seconds, or until the mixture begins to form a ball of dough. (To mix the dough by hand, combine the dry ingredients in a large bowl and cut in the margarine, using a pastry blender or 2 knives. Add the yogurt and stir with a wooden spoon until the dough forms a ball and leaves the sides of the bowl.) Divide the dough into 2 equal pieces.
3. Dust a work surface and a rolling pin with buckwheat flour and roll out 1 piece of dough to a 10 x 10-inch rectangle. Prick the dough all over with a fork. Using a ruler and a sharp knife, cut the dough into 25 two-inch squares, then cut them diagonally into triangles. Or, use a small cookie cutter to cut 50 crackers.
4. Transfer the crackers to a baking sheet and bake 20 minutes, or until crisp and slightly browned. Transfer the crackers to racks to cool and repeat with the remaining dough.