Seedy Crackers...were not seedy enough for me.
This is the part two...Daring Bakers challenge "Crazy for Crackers".
I made both lots together,only this set of crackers needed a dip something like hummus or a salad or some thing wet to accompany it...that was what caused the delay.
As a result ,three days on, most of the crackers have been cracked and very few remain...So just because I had to take the photos, I boiled the chickpeas and tried to get down to the business of making the hummus.The chick peas became hubby dears lunch and my crackers were left begging for more.
Desperate situations call for desperate measures...
Hung Curd and cream...with salt and pepper...Light ...as a bird...while I was making these Seed"y" crackers,I was wondering why they needed so many seeds.
Where and what is the analogy...do we begin to eat like birds and keep our appetites tiny?or what??
Any way Part II
Blog-checking lines:Our July 2012 Daring Bakers' Host was Dana McFarland and she challenged us to make homemade crackers!Dana showed us some techniques for making crackers and encouraged us to use our creativity to make each cracker our own by using ingredients we love.
I love sesame seeds...in any form,and when I munched into these crackers, I realised that the poor poppy seeds are lost ...no taste(maybe the seeds were not that great)I know what I am going to do...I'll replace the poppy seeds with sesame...and maybe sweeten the crackers with jaggery..there is no rule that says that crackers cant be sweet can they..I remember some years ago...Britannia had thin biscuits in the name of "Til Gud"...
These were so simple to make...
It will be criminal if you do not try them...
And listen to Shah Rukh Khan try to show that he has retained his youth!!!
for the
Seedy Crackers -Crazy for Crackers Daring
Bakers Part II...
you need
1 cup whole wheat flour
1 cup plain flour
1 1/2 tsp baking powder
1/3 cup sesame seeds
1/3 cup poppy seeds
3 tbsp extra virgin olive oil
1 1/2 tsp salt
a little more than 1/2 cup water to knead
I used the spice mix from the other set of crackers , topped some of these crackers...and the taste was "cracking"...forgive the pun!
This is the chili I used...already loaded with garlic.
Food processor...
Flours,baking powder, salt, seeds and ...
The olive oil...
Process.
Now add the water as needed to make a hard dough.
I cling wrapped the dough and waited two days...for a window in time.
The recipe said use a pasta roller...but we in India can roll out dough thinner and better than a pasta roller.
I cut the dough into eight balls.
And rolled them into thin ,thin ,thin rounds...the shape was not exactly round though.
On half I sprinkles the spice mix from the previous crackers.
Oven on at 450F/220C and hot!
The big discs, two at a time...let them firm up.It took something like 7 minutes, Keep an eye open and check. We have unsteady voltage supply here in Ranchi...
Just bring them out and cut them into sectors.
Just like pizza slices....much , much quicker than rolling and cutting the dough.
Pop a large number of the cut crackers into the oven to crisp up...This took about 9 minutes, I did take the tray out and turn them around once.
Bake with teh help of your olfactory glands-You'll know they are done ,when you can smell the sesame seeds toasting...and they break like shards of glass in your hand.
Let them cool, before you store them, and the beauty of these seed"y" crackers...you can crisp them up any time.
Hummus did not happen in my house, but a mayo based salad would be awesome too...
Limitless possibilities with them crackers...
Maybe a dietitian can tell us...these are low cal right??
Whatever...
Try them out, super easy and super light....
So what are you baking now ???
This is the part two...Daring Bakers challenge "Crazy for Crackers".
As a result ,three days on, most of the crackers have been cracked and very few remain...So just because I had to take the photos, I boiled the chickpeas and tried to get down to the business of making the hummus.The chick peas became hubby dears lunch and my crackers were left begging for more.
Desperate situations call for desperate measures...
Hung Curd and cream...with salt and pepper...Light ...as a bird...while I was making these Seed"y" crackers,I was wondering why they needed so many seeds.
Where and what is the analogy...do we begin to eat like birds and keep our appetites tiny?or what??
Any way Part II
Blog-checking lines:Our July 2012 Daring Bakers' Host was Dana McFarland and she challenged us to make homemade crackers!Dana showed us some techniques for making crackers and encouraged us to use our creativity to make each cracker our own by using ingredients we love.
I love sesame seeds...in any form,and when I munched into these crackers, I realised that the poor poppy seeds are lost ...no taste(maybe the seeds were not that great)I know what I am going to do...I'll replace the poppy seeds with sesame...and maybe sweeten the crackers with jaggery..there is no rule that says that crackers cant be sweet can they..I remember some years ago...Britannia had thin biscuits in the name of "Til Gud"...
These were so simple to make...
It will be criminal if you do not try them...
And listen to Shah Rukh Khan try to show that he has retained his youth!!!
for the
Seedy Crackers -Crazy for Crackers Daring
Bakers Part II...
you need
1 cup whole wheat flour
1 cup plain flour
1 1/2 tsp baking powder
1/3 cup sesame seeds
1/3 cup poppy seeds
3 tbsp extra virgin olive oil
1 1/2 tsp salt
a little more than 1/2 cup water to knead
I used the spice mix from the other set of crackers , topped some of these crackers...and the taste was "cracking"...forgive the pun!
This is the chili I used...already loaded with garlic.
Flours,baking powder, salt, seeds and ...
Now add the water as needed to make a hard dough.
I cling wrapped the dough and waited two days...for a window in time.
I cut the dough into eight balls.
And rolled them into thin ,thin ,thin rounds...the shape was not exactly round though.
Oven on at 450F/220C and hot!
The big discs, two at a time...let them firm up.It took something like 7 minutes, Keep an eye open and check. We have unsteady voltage supply here in Ranchi...
Pop a large number of the cut crackers into the oven to crisp up...This took about 9 minutes, I did take the tray out and turn them around once.
Let them cool, before you store them, and the beauty of these seed"y" crackers...you can crisp them up any time.
Limitless possibilities with them crackers...
Maybe a dietitian can tell us...these are low cal right??
Whatever...
Try them out, super easy and super light....
So what are you baking now ???
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