These crunchy sesame seed olive oil crackers are very easy to make with basic ingredients!
Can one of my New Year resolution be using a rolling pin!? Seriously, I am not a fan of using rolling pin. Thanks to my blog, I push my self using it more and I’ve just figured out using a small rolling pin rather than the big one makes my life much easier. If your dough is very big, divide the dough in half and start to roll out. By this way you can work easily and have more control over the dough.
As you can guess from my introduction, I use a rolling pin in today’s post. I share my easy cracker recipe. If you want, you can use your stand mixer with a dough hook attachment. However, as this dough is so easy to make, takes 3 minutes anyway, just grab a medium bowl. This dough is interestingly easy to work with. I roll out the dough very thin, without any effort. If the dough shrinks back when you try to roll out, it means that the dough needs to rest. Shape the dough into a ball and let it rest for 10 minutes.
The ingredients are all-purpose flour, olive oil, water, salt, sugar and sesame seeds.
Here are the steps;
First mix the flour, salt and sugar in a medium bowl. Then add in the olive oil and water and mix. You can use a spatula.
The dough will seem very sticky at first. As you stir, it will become softer, just little bit sticky but easy to work with. You can divide your dough in half which makes it easier to roll out. Place the dough onto a lightly floured work surface. Then, lightly sprinkle some flour over the dough and flour the rolling pin.
Next, roll out the dough approximately 12,5*10,5 inches (32*26cm) long, 1/16 inches (2mm) thick. Then cut out into 2-2,5 inches (5-6cm) squares or as you like. Later, prick the dough with a fork to prevent puffing. Although it is nice when it is puffed, it is hard to eat it as the pieces go all over the place.
Then brush the dough with olive oil and sprinkle the sesame seeds. Since this dough is elastic, like a bread dough, when you place it on to the baking sheet, the shape you cut out can change a little bit which is totally ok for me. If you want the shape to stay as you cut out, you can roll out the dough on the baking sheet.
Finally, bake at 375°F(190C°) for 15 minutes or until the edges become golden brown. Check the oven after 5 minutes if the dough is puffing. If it does, use your fork to prick small holes again. If the edges become dark but still not crunchy as you want, keep them in the turned off oven for extra 5 minutes for the crunchiness. Enjoy these olive oil crackers!
* Before you make these crackers, please check my Nigella & Sesame Seed Crackers or Dill Crackers if you want to make melt-in-your-mouth and crunchy crackers. Even if you don’t like dill, you can use the recipe without dill to make plain crackers.
You can make these crunchy olive oil crackers with basic ingredients!
- 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
- 75 g (1/3 cup) olive oil
- 155 g (2/3 cup minus 1 teaspoon) water
- 2 tablespoons sesame seeds
- 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 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, just a little bit sticky dough. The dough will seem sticky but you will 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. Place the dough onto a lightly floured work surface. Sprinkle some flour over the dough. Flour the rolling pin. Roll out the dough 12,5*10 inches (32*26cm) long, 1/16 inches (2mm) thick. Cut out into 2-2,5 inches (5-6cm) squares or as you like. Take the dough onto the baking sheet with a pastry cutter. Since this dough is elastic, when you place it onto the baking sheet, the shape can change a little bit. If you want the shape to stay as you cut out, you can roll out the dough on a silicone baking mat or baking sheet. Prick the dough with a fork to prevent puffing. Slightly brush the dough with olive oil and sprinkle the sesame seeds.
Bake for 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 5-6 minutes or until the top of the crackers turns golden brown. Remove the baking sheet from the oven and let them cool on the baking sheet for 10-15 minutes or until crunchy. Watch the crackers carefully as the color tells when to turn off the oven and take them out. Do the same steps for the other dough.
The nutrition information above is an estimate that is provided by an online nutrition calculator.