Savory wheat crackers are what we are baking up this week for Tuesdays with Dorie.
Last month, making the meringue wafers for the Tropical Napoleans was a total disaster. They stuck to the baking sheet and try as I may, I could not prise them off. Seeing the success my fellow TWD members had with these, had me slinking off into a corner to lick my wounds.
Here is proof that I did make an attempt!!
Thankfully these wheat crackers, made with just three ingredients, are a cinch to make. And that they are made with whole wheat flour is an added bonus.
The dough is similar to what we make for our chapattis/ rotis, except that we do not add salt.
I have used the toppings as specified in the recipe since all these are spices that I already have in my kitchen, though I have added a dash of chilli powder since I like spicy. The choice of toppings is left wide open. You could use grated cheese, hot chilli powder or coconut as suggested and if you are looking for more inspiration, just visit the TWD blog roll!!
Roll the dough out into even thickness so that the crackers cook uniformly.
The original recipe makes 12 dozen crackers and since I did not need so many, nor was I in the mood for a baking marathon in this heat and humidity. I reduced my quantity by 1/6th. So I made the dough with only 1/2 cup wheat flour.
They took a little longer to bake than the stipulated time, about 6 minutes, but I can blame it on the fact that the maximum temperature that my oven goes up to is 230C (446F) and not 260C (500F) as required.
Find the original recipe on pages 163-164 of “Baking with Julia” by Dorie Greenspan. Or follow this link.
Savory Wheat Crackers- TWD
For the dough:
1/2 cup whole wheat flour
A pinch of salt
50 ml warm water (between 105F - 115F)
For the topping:
1/2 tsp sesame seeds
1/4 tsp anise seeds
1/4 tsp nigella seeds
1/4 tsp red chilli powder
A pinch coarse salt
Water to spray on top
To make crackers:
Mix together all the topping ingredients, except water, in a bowl and keep aside.
In another bowl, whisk together the flour and salt.
Add water to form into a dough (if it is very sticky add a couple tablespoons more flour).
Transfer to a lightly floured work surface and knead the dough for a minute.
Cover and leave to rest at room temperature for 30 minutes.
To make dough in food processor:
Place flour and salt in the processor ans whirl for a few seconds to mix. With the machine running, add water in a steady stream, processing for 10 seconds. You should have a large ball of dough. (If the dough is very sticky, add 3 to 4 tablespoons more flour and process to form a ball; if it's dry, add 2 to 3 tablespoons more water while the motor is running.) Process dough ball 1 minute more. Transfer dough to a lightly floured work surface, then knead it for 30 seconds. Cover with plastic wrap; let rest at room temperature for 30 minutes.
Place a rack in the center of the oven and preheat it to 260C (500F).
Line a baking sheet with parchment or grease it lightly.
Dust the work surface and roll out the dough into a very large, very evenly thin rectangle.
Roll it around the pin and unroll it onto the pan.
Cut the dough into rectangular pieces using a pizza cutter or sharp knife. Don't worry if they are not the same size and do not separate the pieces.
Sprinkle the spice mixture on top and spray lightly with water. (I lightly brushed some water on top and then sprinkled the spices).
Bake for 2 1/2 - 3 minutes (I baked mine for 6 minutes).
As soon as the thinnest crackers start to brown, remove them with a metal spatula; continue to bake the others until golden. (It is better to bake these too little than too much.)
Once the crackers start browning, check them every 30 seconds to avoid burning.
When the crackers come out of the oven, some will already be crisp; some will crisp in the air.
Put the crackers in a large bowl, breaking up any that did not separate during baking.
Store cooled crackers in tins or well-sealed plastic bags for up to 1 month.