Multigrain Crackers with Seeds & Herbs
Crispy • Healthy • Herbed • Seed-Rich
Kneading time
5 mins
Fermentation Time
45 mins
Baking time
12 mins at 175 degrees
Total Time
1 hr 2 mins
Ingredients
Instructions
Baker’s Tips
Ingredients
- 150 g (1 cup) multigrain flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 tablespoon mixed dry herbs
- OR finely chopped fresh herbs of your choice
- 1 teaspoon instant yeast
- 10 g soaked chia seeds
- 10 g soaked flax seeds
- 10 g soaked sesame seeds
- 10 g soaked sunflower seeds
- 75–80 g warm water, or as required
Instructions
Step 1
PREPARE THE SEEDS - Soak the chia seeds, flax seeds, sesame seeds and sunflower seeds separately in water until softened. Drain any excess water well before adding them to the dough.
Step 2
MAKE THE DOUGH - Mix the multigrain flour, yeast, salt and herbs. Add the olive oil and the soaked seeds. Gradually add 75–80 g warm water and knead well to make a tight dough, similar to poori dough.
Step 3
FERMENTATION - Cover the dough and keep it aside for about 30 minutes for a short fermentation.
Step 4
ROLLING - After fermentation, knead the dough briefly. Roll it into a very thin rectangle. The thinner you roll it, the crispier the crackers will be.
Step 5
SHAPING - Make incisions in the dough to form your desired cracker shapes. Prick the entire surface with a fork to make small holes or perforations. This prevents the crackers from puffing while baking.
Step 6
BAKING - Preheat the oven to 180°C. Bake for 10–12 minutes, or until the crackers are completely baked and lightly golden. If they are not sufficiently crisp after cooling, bake them again at 150–160°C for 5–8 minutes. Cool completely and break along the scored lines.
Storage
- Store in an airtight container once completely cool.
- These crackers are best enjoyed crisp and can be stored for several days when protected from moisture.