Equipment
Ingredients
Main
- 425 ml vegetable oil
- 1600 g all-purpose flour, sifted
- 12 g ground cumin
- 120 g sugar
- 15 g baking powder
- 18 g salt
- 180 ml milk
- 3 egg, room temperature
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F).
Grease two baking sheets using 15ml (1 tablespoon) of the vegetable oil.
Combine the flour, ground cumin, sugar, baking powder, and salt in a large bowl.
Whisk the dry ingredients until the spices and leavening agents are evenly distributed.
Whisk the remaining 410ml vegetable oil, milk, and eggs in a separate small bowl until blended.
Pour the wet mixture into the dry ingredients and stir until a consistent dough forms.
Knead the dough on a lightly floured surface until it is smooth and pliable.
Divide the dough into 48 equal portions.
Roll each portion with a rolling pin until very thin.
Place the rolled dough onto the prepared baking sheets.
Bake at 175°C (350°F) for 15 minutes.
Move the crackers to a wire rack and allow them to cool completely.
Chef's Notes
- For an extra crisp cracker, ensure the dough is rolled extremely thin. Thicker dough will result in a softer, more bread-like texture.
- Don't overcrowd the baking sheets. Give the crackers space to allow for even baking and crisping.
- The baking time can vary significantly based on how thinly you roll the dough and your oven's calibration. Keep a close eye on them during the last few minutes to prevent burning.
- For a flavor variation, consider adding a pinch of cayenne pepper or a bit of finely chopped rosemary to the dry ingredients.
Storage
Refrigerator: 7 days — Store in an airtight container to maintain crispness.
Freezer: 1 month
Reheating: Toast for 1-2 minutes at 175°C (350°F) to restore crunch.
