Daring Baker Challenge | Crisp Crackers

As part of daring bakers challenge, I made healthy whole-wheat crackers. Turned out very good. It was the first time I had attempted crisp crackers. Now, instead of buying multigrain crackers, I can make them right at home.

The original recipe mentions 280 gms of plain all purpose flour. I used whole wheat flour (atta) and all purpose flour in equal measure to make it healthy. You can use rye (raagi) as well instead of whole wheat flour.

These crisp crackers are perfect snacks with your evening tea. The mild aroma of pureed onion lends a subtle hint of the onions in taste and a great smell too. The original recipe uses 2tbsp of poppy seeds (gasagase, khous khous) as well. I didn't have any at home, so just left it out. 

Healthy whole wheat and Onion Crackers

Minimally adapted from “Menus from an Orchard Table” by Heidi Noble featured
on Sarah’s blog.

Ingredients:

1 medium onion

1 large egg

1/3 cup (80 ml) vegetable oil

2 teaspoons (12 gm) salt

2 cups (280 gm) all-purpose (plain) flour (I used 1 cup whole wheat flour and 1 cup all purpose flour)

1 teaspoon baking powder

1 tablespoon granulated sugar

1/4 teaspoon freshly ground black pepper

Directions:

In the bowl of a food processor fitted with the blade attachment, puree the onion. One medium onion will yield approximately 1 cup puree. Measure 1 cup puree and liquid from the onion and return to the food processor. Add the egg, oil and salt and blend until well incorporated.

In another bowl, measure the dry ingredients. Mix lightly to combine. Make a well in the center and add the liquids in this well. Mix in one direction until the dough is fully combined. Lightly knead the dough, flouring as needed, for 2 minutes. Wrap tightly in plastic wrap and rest in the refrigerator for 1 hour.

Preheat oven to moderate 350°F/180°C.

This is a very soft dough and you may find it best to roll it between two sheets of parchment paper.

Roll as thinly as possible. In fact, it is best if rolled as thinly as a strudel dough. But don't worry if you can't get it that thin. The crackers will still be fine. Cut into desired shapes.

Bake until evenly golden. The time required will depend upon thickness but anywhere from 5 - 15 minutes. If they are thicker, the crackers will puff up like little pitas. Cool thoroughly before storing in air tight container.

Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges

us to use our creativity in making our own Crisp Flatbreads and Crackers!