Nigella & Sesame Seed Olive Oil Crackers are delicious and crunchy!
I’ve shared Sesame Seed Olive Oil Crackers which are crunchy. Today I want to share a new cracker recipe which is both crunchy and melt-in-your-mouth. Total liquid amount is same in both recipes. The only change I made is I increased the olive oil amount and decreased the water amount. The science showed itself. When I increased the amount of olive oil, the crackers became melt-in-your-mouth. So if you want your crackers to be melt-in-your-mouth while it is crunchy, you can use this recipe.
The steps are same as Sesame Seed Oil Crackers.
First I mix the flour and salt in a medium bowl. Then I add the olive oil and water and mix with my spatula.
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.
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, 1/8 inch (3mm) thick. Later, I use my circle cookie cutter and cut into 3 inch (8cm) 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 sesames. 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 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.
These crunchy nigella & sesame seed olive oil crackers are delicous and easy to make!
- 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
- 110 g (1/2 cup) olive oil
- 120 g (1/2 cup) water
- 1 tablespoon sesame seed
- 1 tablespoon nigella seed
- 2 teaspoons olive oil for brushing
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, 1/8 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.
The nutrition information above is an estimate that is provided by an online nutrition calculator.