fennel crackers

No waiting hours for bread to rise. No yeast. No ten minute long knead. Just a quick cracker to serve with your favorite summer foods, like baba ghanouj (vegan eggplant dip) or roasted tomato dip.

Original recipe by Meeta of The Bhukkad Bawarchi

WHAT I’LL TRY NEXT TIME:

3/4 c all-purpose flour
1/4 c. rye flour, or other wholemeal flour
1/2 t. baking powder
3/4 t. salt
1/8 t. crushed red pepper flakes
2 t. sesame seeds
1/2 t. nigella seeds
1 t. whole fennel seeds, crushed coarsely
1/2 t. black pepper
2 T. olive oil
~1/4 c. water
2 t. lime juice

Combine all the dry ingredients. Add the olive oil and lemon juice slowly. Drizzle in water slowly as you knead, adding as much water as you need, which may vary. Mix just long enough to bring the dough together, then wrap with cling film and refrigerate for 15 minutes while you preheat the oven to 450F. Roll out the dough a bit thinner than you think you should, and cut into strips, rounds, use cookie cutters, whatever you want. (Strips are easy and low-hassle to cut with a knife.) You can brush them with olive oil and sprinkle coarse salt on top if you’re fancy. Bake until golden brown – around 9 or 10 minutes for me, but check often after minute 7.

---

WHAT I MADE:

3/4 c all-purpose flour
1/4 c. rye flour
1/2 t. baking powder
3/4 t. salt
1/4 t. crushed red pepper flakes
2 t. sesame seeds
1/4 t. nigella seeds
1 t. whole fennel seeds, crushed coarsely
1/2 t. black pepper
2 T. olive oil
~1/4 c. water
2 t. lime or lemon juice

---

THE ORIGINAL RECIPE, BY Meeta of The Bhukkad Bawarchi

• 1 cup all purpose flour
• ½ tsp. baking powder
• 1 tsp. salt
• 1 tsp. red chilli powder
• 2 tsp. sesame seeds
• 3 tsp fennel (saunf) seeds, coarsely grounded
• ½ tsp. black pepper, coarsely grounded
• 2 tbsp. Olive oil
• ½ cup warm water + 2 tsp. of lemon juice
• Olive oil for brushing

---

Nice simple cracker. Took less than an hour to finish baking a batch. Good with cherry tomato, thyme, and garlic confit. The spices and seeds in the crackers are infinitely adaptable. I’m sure they’d be great with dehydrated onions, poppy seeds, flaxseeds, or any of your favorites. Personally I think nigella seeds are just perfect in crackers. This may be the start of a cracker phase…

Advertisement