These crackers are salty, crunchy, and slightly nutty from the toasted sesame seeds. We made them twice this summer in our Around the World camps. They take some effort to get them rolled evenly thin, but they make for a great snack! Both the Junoir and Senoir chefs enjoyed them.
Yields about 3 cups
- 2 cups whole wheat flour
- ½ cup toasted sesame seeds, plus more for optional sprinkling
- ¼ cup buckwheat groats (or oats)
- 1½ tsp salt
- 1 tsp garlic powder
- ¼ tsp turmeric
- 2/3 cup water
- 1/3 cup sesame oil, plus more for brushing if adding sesame seeds on top
- 1 Tbsp honey
- In the bowl of a stand mixer, combine the flour, sesame seeds, groats, salt, garlic powder, and turmeric.
- In a liquid measuring cup, whisk together the water, oil, and honey.
- Fit mixer with paddle attachment and turn on low. Slowly stream in the oil mixture and mix until all the flour has disappeared and the dough has come together. Adjust speed and scrape down sides of bowl as needed.
- Transfer the dough to work surface and divide in half. Working with one half at a time, roll the ball of dough between two sheets of parchment paper into a thin rectangle, roughly 10x15 inches.
- Using a pizza cutter or a sharp knife, score (not cut fully) the dough into stick shaped crackers, about ½ inch x 1 ½ inches big.
- Transfer parchment paper and all to a baking sheet, and repeat with second half of dough. Then place both sheets in the freezer for about an hour.
- Heat oven to 400 degrees. Brush crackers with oil and sprinkle with sesame seeds. Bake for 15-20 minutes, until crackers are a medium brown.
- Let the crackers cool completely (they crisp up as they cool). Then break apart with a butter knife or your hands.