This month’s Daring Bakers’ Challenge gave me an opportunity to make something crispy but minus the guilt. Sarah of All Our Fingers in the Pie was our host for this month and she set out to get us to make ‘crispy crackers or flatbreads’. At first glance the challenge didn’t seem so daunting so I put it on my ‘to-do’ list and invariably kept postponing making it. But two days before I actually got down to making these crackers, I wondered what combination I would use. I knew I had to make savoury crackers, but do I flavour them with herbs or should I focus on the texture by adding seeds. Do I use oats in the flour or stick to good, ol’ all-purpose flour? I was flummoxed. It wasn’t such an easy task after all.
Anyway, I finally zeroed in on crackers made with wheat flour. I wanted them to be flavoured with herbs so I used that as well, I used some olive oil to give it that depth and finally added some sesame seeds and a bit of flax seeds for the texture.
Whole wheat herb crackers with flax seeds
2 cups of whole wheat flour
1 tbsp of olive oil
2 tsp of dried herbs, I used a pre-mixed one of all Italian herbs
2 tsp of flax seeds
1 1/2 tsp of sesame seeds
Salt to taste
Water – as required
Sift the whole wheat flour and salt into a mixing bowl. Now add the rest of the ingredients to this and knead until it forms a dough. Use the water as and when required to adjust the consistency of the dough.
Cover the dough it cling film and keep it in the fridge for a minimum of two hours. This is essential as the dough needs to rest.
To proceed, remove the dough from the fridge and keep it outside for about 10 minutes first. Now divide the dough into four equal parts. Take one of these parts and mould it into a circle between your palms. Dust it with some wheat flour and then roll it out, with a rolling pin, till it is about 1/4 inch thick. Cut the dough into equal-sized pieces and place them on a greased baking tray. Brush these with some milk, sprinkle some salt over them and bake at 160 degrees celsius for 10-12 minutes. Remove from the oven when it has turned into a deep brown and allow it to cool down on a wire rack. Store the crackers in an airtight container.
|You can have them plain|
|We had them as a part of our cheese platter with some white wine|
* You can have these crackers plain or use them as a base for some topping. We tried them with cheese too and it was delicious.
* Instead of flax seeds or sesame seeds you can use roughly chopped almonds for the texture.
* In case you want to use fresh herbs in this recipe, either chop them very fine or grind them into a paste before using them.