Santorini Crispy Seeded Bread/Crackers Recipe

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Santorini Crispy Seeded Bread/Crackers

From Dorothy McNett's recipes at Serve with assorted Greek cheeses,olives, etc.

2 2/3 cups flour (unbleached whole wheat flour)
2 tablespoons white sesame seeds
1 tablespoon poppy seeds
1 tablespoon caraway seeds
1/2 teaspoon freshly ground pepper
1/2 teaspoon sea salt
1 teaspoon raw sugar
2/3 cup water
1 egg
1 tablespoon extra virgin olive oil
about 1/2 cup flour for the rolling and shaping

Preheat oven to 375 degrees. Combine flour, seeds, pepper, salt and sugar in food processor with steel chopping blade in place. Whirl to blend completely. Combine water, egg and olive oil in a measuring cup. With machine running, pour in the mixture and blend about 15-20 seconds. Remove from machine and hand knead gently and divide into about 12 pieces. With rolling pin, roll each one out on a lightly floured surface, sprinkling with flour if needed, to make about 8 inch circles. If they want to "spring back" and not roll out thinly, simply cover with a kitchen towel and allow the dough to rest about 10 minutes to relax the gluten. Then it is easier to roll them quite thin, and that is the secret for nice crispy bread thins. Place on baking sheets. Bake until crisp and lightly browned, about 13 - 15 minutes.

Recipe created 2015-02-03.

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