Greek Cracker Bread Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Appetizers · Breads · Cooking Club

Greek Cracker Bread

From Dorothy McNett's recipes at I make this often and pairs so nicely with a selection of cheeses on an appetizer plate.

2 2/3 cups unbleached organic all purpose flour
2 tablespoons sesame seeds
1 tablespoon poppy seed
1 tablespoon fennel seed
1 tablespoon caraway seed
1 teaspoon sugar
1/2 teaspoon fine sea salt
2/3 cup water
1 egg
1 tablespoon olive oil
about 1/2 cup flour for rolling and shaping

Preheat oven to 375 degrees. Combine flour, seeds, sugar and salt in food processor with steel chopping blade in place. Combine the water, egg, and oil in a measuring cup. With machine running, pour in mixture and blend about 15-20 seconds. Remove from machine and hand knead gently and divide into about 12 pieces. Roll each one out on lightly floured surface, sprinkling with flour if needed, to about 8 inch circles. It may be easier to roll them out if you cover them with waxed paper and let them rest for about 15 minutes to relax the gluten. Then it is easier to roll them quite thin. Bake until crisp and lightly browned, about 12-15 minutes.

Recipe created 2005-03-21.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.