I’ve spent a fortune on buying crackers so far! I think I’ve tried all flavors that possibly exist. So when I went grocery shopping this weekend and was about to grab a packet of my favorite tea time crackers, I said to myself: “NO. If I can bake cookies at home, why not crackers?!
Tell you what? This was 10 times easier than what I thought! Wonderfully crisp, crunch and flavorful. Ditch the grocer and bake these yourselves. Now. 🙂
- 45 minutes
- 25 crackers
- 1 cup all-purpose / whole wheat flour
- 1 tsp roasted and coarsely ground cumin seeds
- 1/4 tsp coarsely ground black pepper
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3 tbsp clarified butter / ghee at room temperature
- 3 tbsp yoghurt
- Chilled water as required
- In a mixing bowl, sift the flour along with salt and baking powder.
- Add cumin seeds and black pepper. Mix with a fork.
- Now add ghee and yoghurt.
- Mix well using your hands until a ball of dough has formed. Add water if required – please add half tbsp at a time. (I didn’t need to add water).
- Divide the dough into equal portions and make round balls using your hands.
- Preheat oven to 300°F / 180°C.
- Now, take one ball at a time, and roll it in a thin circle.
- Cut out crackers using a cookie cutter. Pierce using a fork and place crackers on a cookie sheet lined with parchment paper.
- Repeat the process for all dough balls.
- Bake on the middle rack at 180°C / 160°C (fan-forced) for around 15-20 minutes. Keep a watch so the bottoms don’t get burnt.
- Remove from oven and let the crackers cool for about 15 minutes before transferring to a cooling rack to cool completely before eating.
- They’re delicious plain or you can serve them with a topping of hummus, guacamole or any spread you like.
- Store in an airtight container at room temperature.