Mediterranean Crackers
These baked crackers are usually gone as soon as they were made. They are easy to make and can be stored at room temperature in an airtight for up to 2 weeks. And did I mention they are baked.
Mediterranean Crackers
Course: SnacksCuisine: MediterraneanDifficulty: EasyServings
18
CrackersPrep time
15
minutesBaking time
21
minutesIngredients
All Purpose Flour – ¾ cup
Chickpea Flour – ¼ cup
Zaatar – 2 TBS
Vegetable Oil – 5 ½ TBS
Salt – ¼ tsp
Sugar – ¼ TBS
Water – 4 TBS
Sumac – 1 tsp (for sprinkling on top)
Sesame Seeds – 1 tsp (for sprinkling on top)
Butter (melted) – 1 TBS
Directions
- Pre-heat oven to 170°C or 325°F
- Line a baking tray with parchment paper
- Mix all dry ingredients together
- Add oil and mix with spoon or hands until all oil is incorporated. A crumbly texture will be formed
- Add water 1 TBS at a time and knead until a soft dough is formed
- Let is rest covered for 10 minutes
- Roll out into 12 inch by 12inch square
- Cut into long triangles or any shape of your liking.
- To cut into long triangles, cut into 6 strips, 2 inch each and then cut each strip into 3 triangles.
- Sprinkle with suman and sesame seeds on top
- Bake for 10 mins, remove from oven and brush tops with melted butter.
- Sprinkle some more suman if you would like them to be bit more tangy
- Continue baking for 10-12 minutes until the top is golden brown.