Based on Incredibly Edible’s Sesame Spelt Crackers.
1.5 cups plain flour
1/4 cup olive oil (plus a tiny bit more for brushing)
1/2 cup tepid water
1 tbsp black sesame seeds
1 tbsp white sesame seeds
1 tbsp nigella seeds*
1 tbsp flaxseeds (golden or otherwise)
1 tsp sea salt + a bit more for sprinkling
- Preheat the oven to 180° C and line two baking sheets with baking paper.
- Place all the ingredients in the bowl of a stand mixer with the dough hook attachment (or just a large bowl with hand mixers) — except the extra bit of olive oil and salt.
- Mix until you get a roughly formed dough. I stopped mine with still a bit of dry flour ‘unabsorbed’, then finished kneading by hand. Split the dough into two logs.
- Lightly flour your benchtop and the rolling pin, then roll out one of the dough logs into a shape that roughly matches your baking tray. You want it to be quite thin, but don’t be afraid — it’s quite stretchy and resilient.
- When the dough is about the size of your tray, carefully lay it on the baking paper, brush it with just a tiny bit of extra olive oil and sprinkle it with salt. With a sharp knife, cut it into a grid of rectangles about 2×4 cm each.**
- Repeat for the second log of dough, then bake for about 15 minutes, or until the crackers are an even light golden colour, and have to shrunk away from the cut marks.
- Allow to cool completely, then store in an airtight container at room temperature until it’s time to serve (with brie and some spiced apple chutney, if you ask me).
*You could replace these with more black sesame seeds if you want a more neutral flavour, but I’m famously obsessed with the unique pepper-and-onion pungency of nigella seeds.
**Don’t worry if your knife doesn’t cut all the way through and/or the edges are uneven — when baked, the crackers will snap easily along the scored lines, and they’ll be so delicious nobody will care what shape they are anyway.