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Since I mastered the art of baking flatbread the other week, I figured I'd take it one step further and bake up a batch of crackers. Of course, I couldn't make plain crackers, as I opted to add in a healthy handful of black sesame seeds to the mix. These crackers took about 20-25 minutes to bake in my oven, but I think they should really only take about 15-20 minutes to crisp up. (The crackers will continue to firm up after you remove them from the oven.) My 1960s stove appears to be starting to show its age -- it is routinely warming to about 200 degrees hotter than the temperature to which I'm setting it, and it also is not staying consistently at the set temperature once it has warmed up. Nothing could be more frustrating to someone who likes to bake a lot! So, if my oven does not get into line soon, I may have to stop including recipes for awhile until I can ensure that the temperatures and cooking times I'm providing are accurate and can be replicated.
Black Sesame Seed Crackers (printer-friendly version)
makes about three dozen crackers
2 cups unbleached all-purpose flour
1 teaspoon kosher salt
2 tablespoons black sesame seeds
2/3 cup warm water
1/3 cup olive oil
1. Preheat the oven to 375 degrees.
2. In a medium bowl, stir together the flour, salt, and sesame seeds.
3. Make a well in the center of the dry ingredients. Pour in the water and olive oil.
4. Stir to combine.
5. Once the dough comes together, turn it out onto a lightly-floured work surface. Knead the dough a couple of times.
6. Split the dough into three balls. Wrap each in a piece of plastic wrap. Chill them in the fridge for at least 30 minutes.
7. Place a sheet of parchment paper on your work surface. Working with one dough ball at a time, use a rolling pin to roll the dough as flat as possible into a rectangular shape. (Add more flour as needed to prevent the dough from sticking.)
8. Use a knife or pastry wheel to cut the crackers into squares. (Depending on how even your rectangle is, you may have some funky-shaped crackers along the edge of the dough.)
9. Sprinkle the crackers with Maldon salt.
10. Bake in the oven for 15-20 minutes, or until the crackers are golden brown. Watch them carefully at the end of the cooking time, as they can go from "done" to "burned" very quickly.
11. Remove the crackers from the oven and cool on a wire rack.
12. Crackers can be stored in a tightly-closed container for up to one week.
makes about three dozen crackers
2 cups unbleached all-purpose flour
1 teaspoon kosher salt
2 tablespoons black sesame seeds
2/3 cup warm water
1/3 cup olive oil
1. Preheat the oven to 375 degrees.
2. In a medium bowl, stir together the flour, salt, and sesame seeds.
3. Make a well in the center of the dry ingredients. Pour in the water and olive oil.
4. Stir to combine.
5. Once the dough comes together, turn it out onto a lightly-floured work surface. Knead the dough a couple of times.
6. Split the dough into three balls. Wrap each in a piece of plastic wrap. Chill them in the fridge for at least 30 minutes.
7. Place a sheet of parchment paper on your work surface. Working with one dough ball at a time, use a rolling pin to roll the dough as flat as possible into a rectangular shape. (Add more flour as needed to prevent the dough from sticking.)
8. Use a knife or pastry wheel to cut the crackers into squares. (Depending on how even your rectangle is, you may have some funky-shaped crackers along the edge of the dough.)
9. Sprinkle the crackers with Maldon salt.
10. Bake in the oven for 15-20 minutes, or until the crackers are golden brown. Watch them carefully at the end of the cooking time, as they can go from "done" to "burned" very quickly.
11. Remove the crackers from the oven and cool on a wire rack.
12. Crackers can be stored in a tightly-closed container for up to one week.
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