Homemade Sesame Crackers
A crispy, savory, versatile snack that is absolutely perfect for those late-afternoon cravings.
Picture this. You're lazing around on a couch, late in the afternoon(I can definitely relate), watching TV, playing a video game, or reading a book. When suddenly, it strikes.
What's the "it" I'm talking about? It's the post-lunch-it's-been-two-hours-and-I'm-hungry craving. I must confess, this happens to me almost every day, and it wouldn't be a bad thing. Unless, of course, there are no nutritious snacks in the house(except for maybe a box of biscuits). That's when the snack attack turns into a panic attack. Oh, whatever shall I do? No snacks, and my stomach is mad at me! What a dire situation!
That's along the lines of the dialogue that usually goes on in my head. While it probably doesn't(or at least I hope it doesn't) do that to you, I bet you're in the mood for food between lunch and dinner.
I LOOOVE snacking. Between every two meals, I just have to eat something small, like a fruit, or a handful of nuts. It feeds my soul. Or rather, my stomach.
For those of you who can relate to intense snacking desires at a specific time(which I imagine is about every one of you), I present to you, these Seed Crackers! I like to make mine with poppy, sesame, and cumin, but you can use any blend or combination you like. This recipe also uses some millet(aka bajra) and whole-wheat flour.
Crispy. Crunchy. Versatile. In short, everything you'd ever want in a cracker. You can definitely eat these straight out of the box(or bowl, in this case). But I like to pair them with my favorite dips and sauces, such as guacamole, hummus, and sometimes just plain cheese. Either way, say "no more" to those post-lunch hunger cravings!
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Crispy Crackers
Course: Snack
Author: Prachi Marfatia
Servings: about 40 2-inch crackers
Ingredients:
2 cups millet(bajra)flour(can sub with whole wheat/multigrain)
1 tbsp oil, plus a bit more for kneading(any oil liquid at room temp, NOT coconut please)
3/4 - 1 cup warm water, as needed for dough
1 tsp salt, plus more for sprinkling on top
2-3 tbsp sesame, cumin, poppy, or carom seeds
Optional toppings, like Everything But the Bagel Seasoning, more sesame, or other seeds of choice
Directions:
Put the millet in a large bowl. Add salt, seeds, and whisk to combine quickly. Slowly adding the water and half the oil, knead into a soft dough. Once it comes together, add the rest of the oil and knead for a minute or two more. Now, roll out the dough and cut out shapes using cookie cutters, or, for perfectly round crackers, use the rim of a glass. You can also do this by hand with a knife. Place the crackers on a baking sheet and bake at 350°F(180°C) for ~15 minutes, until they are browned slightly and somewhat fragrant. They will probably need 5 or so more minutes, and when you're done you can leave them in the oven to stay warm! These taste great with a steaming cup of tea....perhaps with some hummus on the side?
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Tips:
- While kneading, use a large bowl. That way you won't be worrying about it spilling over and can actually mix properly.
- Some people might find it helpful to place the dough between two sheets of parchment paper and then roll with a rolling pin. If not, you can also just roll on a flat, lightly floured surface.
- When I used the cookie cutter, I couldn't really pick up the crackers to put on the sheet, so if you have the same problem, use a thin spatula or metal knife to carefully slide under each cracker and place on the sheet.
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