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Home » CRACKERS

Nigella& Sesame Seed Olive Oil Crackers

Published: Jan 20, 2017 · Modified: Dec 27, 2018 by Meymi. This post may contain affiliate links.

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Nigella & Sesame Seed Olive Oil Crackers are delicious and crunchy, so easy to make with basic ingredients!

Nigella & Sesame Seed Olive Oil Crackers

I’ve shared my Sesame Seed Olive Oil Crackers which are crunchy.  Today I want to share a new cracker recipe which is crunchy but also crispier than Sesame Crackers.

I use the same amount of liquid(water + olive oil) amount in both recipes.  The only change I make is I increase the olive oil amount and decrease the water amount.  When I increase the amount of olive oil, the crackers become crispier.   

Sesame Seeds and Nigella Seeds

The steps are same as my Sesame Seed Oil Crackers.

How to Make Nigella Olive Oil Crackers

First I mix the flour and salt in a medium bowl.   Then I add the olive oil and water, I mix with my spatula.   Steps of Making Olive Oil Crackers: Mixing the flour and salt in a bowl, adding the olive oil and water.

The dough seems sticky at first but as I stir, it becomes a soft, just a little bit sticky dough.  It is surprisingly easy to roll out the dough.Olive Oil Crackers Dough

I divide the dough in half and lightly flour the work surface and the rolling pin, so the dough doesn’t stick to either.  I also sprinkle some flour over the dough.

Then I roll out the dough approximately  13*8 inches (34*20cm) long, ⅛ inch (3mm) thick.  Later, I use my circle cookie cutter and cut into 3 inch (8cm) circles.

Steps of Making Olive Oil Crackers: Rolling out the dough and cutting circles.

When some of the circles stick to the dough, I use my knife to gently separate it from the dough not to distort the shape.   I place them on the baking sheet and prick the circles with a fork to prevent puffing.

Then I brush the dough with water and sprinkle the nigella and sesame.  I repeat the steps with the leftover doughs until no dough remains to roll out.  

I bake for 10-12 minutes or until the edges become darker.  Then I turn off the oven and keep the crackers in the oven for an extra 5 minutes or until the top of them turn golden brown.  Finally, I remove them from the oven and let them cool on the baking sheet.

Steps of Making Olive Oil Crackers: Olive oil brushed and nigella -sesame seeds sprinkled dough ready to bake.

Enjoy!

Olive Oil Crackers

Cracker in half on a baking sheet.

Nigella & Sesame Seed Olive Oil Crackers

Nigella & Sesame Seed Olive Oil Crackers

These crunchy nigella & sesame seed olive oil crackers are delicious and easy to make!
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Course: Crackers
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 28 crackers
Calories: 75kcal
Author: Meymi

Ingredients

  • 300 g (2 cups and 2 tablespoons) all-purpose flour (dip and sweep)*
  • 9 g (1 and ½ teaspoons) salt
  • 9 g (2 teaspoons) granulated sugar
  • 110 g (½ cup) olive oil
  • 120 g (½ cup) water
  • 1 tablespoon sesame seed
  • 1 tablespoon nigella seed
  • 2 teaspoons olive oil for brushing
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Instructions

  • Preheat the oven to 375°F(190C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
  • Mix the flour, sugar and salt in a medium bowl. Add in the olive oil and water and mix very well with a spatula until you have a soft and a little bit sticky dough. Although it will be little sticky, you are going to roll it out very 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, so the dough don’t stick to either. Sprinkle some flour over the dough. Roll out the dough 13*8 inches (34*20cm) long, ⅛ inch (3mm) thick. You can use a cookie cutter and cut out 3 inch (8cm) circles or you can cut into squares using a sharp knife or pizza cutter. If you use a cookie cutter, roll out the dough again with the leftover doughs until no dough remains to roll out. Place the circles on the baking sheet. Prick the dough with a fork to prevent puffing. Slightly brush the dough with water and sprinkle the mixure of nigella and sesame seeds. (While you are placing the doughs on the baking sheet, the shape of the circles may change a little bit. If you want the shape to stay as you cut, alternatively you can roll out the dough on a parchment paper or on a silicone baking mat.)
  • Bake for 10 to 12 minutes or until the edges become golden brown. Check the oven after 5 minutes. If the dough is puffing, use your fork to prick small holes again. When you turn off the oven, let them stay there for 5 minutes or until the top of the crackers turn golden brown. Remove the baking sheet from the oven and let them cool on the baking sheet. The crackers will shrink while baking up to 0,2 inches (0,5cm) which is normal.

Notes

*You can click here for dip and sweep method if you use cup measurements.
 
The calorie information above is an estimate that is provided by an online nutrition calculator.

Nutrition

Calories: 75kcal
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