Sunday,18 March, 2018
Current issue | Issue 1188, (13 - 19 March 2014)
Sunday,18 March, 2018
Issue 1188, (13 - 19 March 2014)

Ahram Weekly

Salty olive oil crackers

Makes 16-20
250 gm plain all-purpose flour
1 tsp baking powder
1 tsp finely chopped fresh rosemary
1/2 tsp salt
1/2 tsp dried chilli (optional)
1/2 tsp sweet paprika (smoked if desired)
Black seeds (for sprinkling)
Roasted sesame seeds (for sprinkling)
4 tbsp olive oil + an extra amount for brushing

In a large bowl, mix all ingredients together, except the black seeds, sesame and extra oil for brushing.  Add 120 ml water and mix all ingredients together, by hand, forming a slightly sticky dough. Cover and refrigerate to rest for about one hour. Lightly dust a work surface with flour. Cut dough into walnut-sized pieces. Place them onto a non-stick baking tray, shaping each into thin ovals, keeping distance between each. Brush with extra amount of olive oil. Sprinkle seeds sparingly on top of each. Bake in a preheated oven of 180 degrees for 8-10 minutes, or until they crisp and start to slightly brown at edges. Remove, allow to cool, then serve with preferred dips, or favourite cheese.

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