Nigella & Sesame Seed Olive Oil Crackers are delicious and crunchy!

Nigella & Sesame Seed Olive Oil Crackers

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.  The 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.

Sesame Seeds and Nigella Seeds

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.   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, 1/8 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 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

Nigella & Sesame Seed Olive Oil Crackers
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 

These crunchy nigella & sesame seed olive oil crackers are delicious and easy to make!

Course: Crackers
Servings: 28 crackers
Calories: 75 kcal
Author: Pastry and Beyond
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 (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
Instructions
  1. Preheat the oven to 375°F(190C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
  2. 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.
  3. 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.)
  4. 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.
Recipe 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.

 

 

Nigella& Sesame Seed Olive Oil Crackers

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