Sesame, Poppy Seed, and Onion Crackers Recipe

Step by Step Method

Step 1

Sauté about 1 cup minced yellow onion and 1 teaspoon salt in 1 tablespoon vegetable oil over medium-high heat until very brown.

Step 2

Meanwhile, in a large bowl or food processor, mix the 2 cups of flour, baking powder, sugar, 1 teaspoon of salt, and pepper. In another bowl, lightly beat the egg and vegetable oil. Slowly stir the liquid into the dry ingredients in the bowl, or combine in the processor and pulse, until the dough starts to form a coarse meal.

Step 3

Add in the slightly cooled onions and then add the water as needed, 1 tablespoon at a time, until the dough comes together and you can form it into a single ball.

Step 4

On a lightly floured work surface, cut the dough in half. Shape each piece into a square about 12 inches wide. Wrap each piece in plastic wrap and refrigerate for 30 minutes.

Step 5

Preheat the oven to 375°F. Lightly oil 2 baking sheets and dust with flour. Roll out 1 piece of dough, trying to retain its square shape, until it reaches a thickness of 1/8 to /1/4 inch. The desired thickness can vary to your taste; note that the thinner the cracker, the crisper and the more delicate it will be. Lightly prick the dough all over, every half inch or so, with a fork. Lightly brush the top with water, sprinkle with 2 tablespoons each poppy seeds and sesame seeds, along with the salt and pepper ; then give it 1 or 2 more gentle rolls with a floured rolling pin to press the toppings into the dough. Cut the dough into the desired shapes.

Step 6

Carefully transfer the crackers onto the prepared baking sheets using a scraper or a spatula. Bake for 8 to 20 minutes, until evenly browned. Check the crackers after 8 minutes; their cooking time will vary by size and thickness.

Step 7

Cool the crackers completely, and store in an airtight container up to 1 week or more. These crackers also freeze beautifully for several months. Let them sit at room temperature for 2 hours before use.