These delicious dill crackers are crunchy and very easy to make! If you like dill, you should try these yummy crackers with fresh dill.
I love making crackers and playing with the liquid ratio which changes the texture of the crackers. I have two different savory cracker recipes: One is Sesame Seed Olive Oil Crackers and the other one is Nigella Olive Oil Crackers.
The total liquid amount (water+ olive oil) I use is same in these crackers. I only change the olive oil and water amount.
In the first one, I use less olive oil, more water which results in crunchy crackers. In the latter one, I increase the olive oil amount and decrease the water amount which results in crunchy but also crispier crackers.
Again, I play with the liquid amount in today’s recipe. I use less olive oil amount than I use in Nigella Crackers to see if I can have lighter crackers. They end up very yummy without too much oil.
I love these new crackers that I make with fresh dill. If you like, you can add some cheese which will be perfect.
We can go through the steps;
How to Make Dill Crackers
First I combine the flour, salt and sugar. Then I add in the olive oil and water. I stir with my spatula. Next, I add the fresh dill and mix.
Just like my other crackers, the dough is just a little bit sticky which is ok, you can easily roll out the dough. Don’t think of adding some more flour. (If you want you can also add some cheese while you are adding the dill.)
I divide the dough in half and I lightly flour the work surface and the rolling pin. I sprinkle some flour over the dough.
Then I roll out one of the dough approximately 13*8 inches long (34*20cm), ⅛inch (3mm) thick. I divide the dough in half vertically and use my pizza cutter to make triangles. Later, I place them on the baking sheet and prick the triangles with a fork to prevent puffing. (I repeat the same steps with the other dough)
I bake for 12 minutes until the edges are slightly golden brown. Then I turn off the oven and keep the crackers there for almost 6 minutes until the top of the crackers turn golden brown.
I remove them from the oven and let them cool on the baking sheet for 5-10 minutes. They become crunchy as they cool.
That’s all! Enjoy your delicious crackers!
- 290 g (2 cups and 1 tablespoon) all-purpose flour (dip and sweep)*
- 9 g (1 and ½ teaspoons) salt
- 9 g (2 teaspoons) granulated sugar
- 90 g (⅓ cup and 1 tablespoon) olive oil
- 135 g (½ cup and 1 tablespoon) water
- 10 g (2 and ½ tablespoons) fresh dill, roughly chopped
- Preheat the oven to 375°F(190C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Combine the flour, sugar and salt in a medium bowl. Add in the olive oil and water, mix. Add in the dill and mix well with a spatula until you have a soft and a little bit sticky dough. Don't add any flour, you are going to roll out the dough easily. Alternatively, you can use your stand mixer with a dough hook attachment at medium speed and do the same steps.
- Divide the dough in half. Lightly flour the work surface and the rolling pin,sprinkle some flour over the dough. Roll out the dough approximately 13*8 inches (34*20cm) long, ⅛ inch (3mm) thick. Divide the dough in half vertically. Using a pizza cutter or a sharp knife, cut almost 11-13 triangles from each dough. Place the triangles on the baking sheet. Prick the dough with a fork to prevent puffing.
- Bake for 12 minutes or until the edges become golden brown. Check the oven after 5 minutes. If the dough is puffing, use a fork to prick small holes again. When you turn off the oven, let them stay there for 6 minutes or until the top of the crackers turn golden brown. Remove the crackers from the oven and let them cool on the baking sheet. They will be crunchy as they cool.