Sugarlaws: Living Sweetly.

Cumin Garlic Crackers

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September 29th, 2008 · Print Print

Ok, so, I missed this month’s Daring Bakers recipe.  Between moving, going to Hawaii, and getting settled in, I just couldn’t manage to find time.  And somehow, I thought I had until the 30th, but when I rechecked the posting date this weekend, I realized it had already passed!  I did, however, totally coincidentally, make a really similar recipe (without yeast) a few days before I moved.

And these were awesome.  I’d never made flatbread crackers before, but I always buy them in the grocery store and adore them.  I often get the feeling though, that crackers can’t be that difficult to make if they’re so easy to mass produce.  And, not surprisingly, they were ridiculously easy.

These would go great with a really simple hummus or sour cream dip — there’s so much flavor in the crackers that it might get overwhelming with anything more complicated.  I thought they were great by themselves, though!  Next time I’m having a dinner party, these are definitely going onto the appetizer table.

Cumin Garlic Crackers

INGREDIENTS
1 3/4 cups 100% whole wheat flour
1 tbsp ground cumin
1 tbsp garlic powder
1 tsp baking powder
3/4 tsp salt
1/2 cup water
1/3 cup canola oil
Olive oil, for brushing the top of the dough
2 tbsp fleur du sel
2 tbsp poppy seeds

DIRECTIONS
Preheat your oven to 450 degrees.  In a large mixing bowl, combine all the ingredients and mix together until the dough comes together and is smooth, kneading as necessary.

Divide dough into 3 pieces and roll out each piece into a 12″ by 18″ sheet, which should be very thin.  Brush the top with olive oil and sprinkle with poppy seeds and fleur du sel, and then roll lightly once over the toppings with a rolling pin to set them into the dough (otherwise the salt will fall off after the crackers are baked).

Place the sheet of dough on a silipat or parchment-lined baking sheet and bake for 8 to 10 minutes.  Allow to cool on a wire rack and then break the sheet of crackers into pieces.  Repeat with the other two thirds of the dough.

Makes about 40 crackers.


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Tags: appetizers · breads · food



23 responses so far ↓

  • 1 ttfn300 // Sep 29, 2008 at 8:15 am

    i’m loving the whole wheat version!

  • 2 adele // Sep 29, 2008 at 9:23 am

    Damn. These look like something right out of the bread basket of a fancy restaurant. :)

  • 3 Erin // Sep 29, 2008 at 10:14 am

    These look great!  I love the whole wheat idea, and the garlic/cumin combination sounds delicious!

  • 4 VeggieGirl // Sep 29, 2008 at 10:59 am

    Loooove the cumin-garlic combination for the crackers – yum!!

  • 5 Sarah // Sep 29, 2008 at 11:17 am

    I thought the posting day was later too…luckily, I realized it on posting day and was able to knock them out pretty quickly.  Your flavor combo sounds delicious!

  • 6 fotini // Sep 29, 2008 at 4:00 pm

    I’try these crackers without the fleur du sel,poppy seeds……instead i’ll try sessame &
    cumin seeds!!!
    also i just added coment to whole foods web
    site for u?

  • 7 Natty // Sep 29, 2008 at 5:47 pm

    Haha, I did the same thing. I’m glad we both stuck with it and tried the recipe anyway– it was very easy! Your turned out a heck of a lot prettier than mine!

  • 8 Elle // Sep 29, 2008 at 9:13 pm

    Great flavors!

  • 9 Aparna // Sep 29, 2008 at 11:07 pm

    Using yeast in crackers was a first for me. I usually make crackers with baking powder too. And these look very nice. I like cumin in my crackers. And sesame seeds too.:)

  • 10 zestycook // Sep 30, 2008 at 7:13 am

    These crackers look amazing.  I had to stumble it for everyone to see.  Great work.  Excellent pictures as well.

    Zesty

  • 11 Maria // Sep 30, 2008 at 8:58 am

    Your crackers are perfect! I love the flavors you included!

  • 12 heather // Sep 30, 2008 at 11:06 am

    yum!  these look pretty!  i love flatbread anything!

  • 13 Donald // Sep 30, 2008 at 3:26 pm

    Great looking crackers. They look like what we get served at one of out favorite restaurants.

    Hummus would be great with these.

  • 14 Amber // Oct 1, 2008 at 3:41 pm

    Your crackers look divine.  I bet that flavor combo was excellent.

  • 15 giz // Oct 1, 2008 at 8:47 pm

    Lots of good flavours having a party here.  I like the bite you put into these crackers.

  • 16 Websites tagged "hummus" on Postsaver // Dec 7, 2008 at 3:32 am

    [...] The Mediterranean Grill: a flavorful treat for south Oklahoma City. saved by ALFIE19842008-11-16 – Cumin Garlic Crackers saved by asart2008-11-15 – A CARNIVORE CRIES!!! saved by oxSpiritxo2008-11-07 – Fetteh: the Cousin [...]

  • 17 Roasted Pepper Crackers | Sugarlaws // Mar 20, 2009 at 7:18 pm

    [...] Who knew, though, that you can save some of those pennies by making them at home? Well, ok, I did. [...]

  • 18 Patty // Apr 16, 2009 at 7:41 am

    I made these without the poppyseeds and they were great by themselves. I took them to a party and didn’t tell anyone I made them and they were gone by the end of the night. I will make these again and try different flavors too!

  • 19 Leah // May 5, 2009 at 7:17 am

    These look great!  Two questions for you –
    1) What is fleur du sel and where do I find it? and
    2) What is silipat?

  • 20 Haley // Aug 26, 2009 at 11:28 am

    I don’t remember how I stumbled upon your website originally, but I’m a frequent visitor now. You’ve got some really great ideas. I really hope this catches on fire!

  • 21 Amanda // Oct 1, 2009 at 8:41 pm

    Spelt is a great alternative!

  • 22 Rhea // Apr 11, 2010 at 11:38 pm

    The crackers came out perfect…i did use the pasta maker to roll out the dough into thin sheets and I used onion seeds – nigella instead …they added so much more as the taste matches the garlic and cumin…next time gonna add a little chilli powder aswell..I was wondering if one can use the same dough for a sweer version?

  • 23 Katy // Apr 12, 2010 at 9:44 am

    Rhea — I tink you could use the same proportion of flour/oil/water, definitely.  I would take out the salt and spices, of course, and probably use white flour (or white whole wheat flour) instead of regular whole wheat!

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