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Cumin Garlic Crackers


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

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

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.