Spicy za’atar crackers

0 from 0 votes
Recipe by Damaris Beems Course: Arabic, RecipeCuisine: Lebanese, Middle East
Servings

20

Preparation

30

minutes
Cooking time

10

minutes
Total time

42

minutes

These crackers are not exactly secondary to any dip that can go on them. In fact, they are quite pronounced in taste. And that’s not a bad thing, because they are very tasty. And easy to make.

Ingredients

  • 220 gram spelt flour

  • 1 container Baking powder

  • 1 table spoon za’atar

  • 1 table spoon pul biber

  • 1 table spoon syrup (I used my own dandelion syrup)

  • 50 gram roasted sesame seeds

  • 50 gram nigella seeds

  • 130 ml water

  • sunflower oil

Cooking time

  • Mix all ingredients together except the oil. Knead it well and make sure that it is a cohesive dough, not too dry, can be a little wet. Wrap the dough in cling film and let it rest for at least an hour.
  • Remove the dough and place half of it on baking paper on a baking tray. Put your dough on it and press it apart a bit. Then place a piece of cling film on the dough and roll it very thin with a rolling pin. It can always be thinner than you think. The thinner the crispier. The first time you tend to keep the cracker just too thick, try to avoid that. Lubricate them with sunflower oil.
  • Then put the plate in a preheated oven at 180 degrees and bake the crackers in about 14 minutes until crisp and cooked. Check yourself whether it is not going too fast or whether the crackers need to sit in it a little longer.
  • Eat them all right away, because I have never been able to store them in a way that they stay really crunchy.

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