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Whole Wheat and Sesame Crackers
May 25th, 2009 Madhuram Posted in Salt and Spicy, Vegan Baking | 
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Ever wondered how baked roti dough will taste? I have always thought about it but did not try it until last week. Now I know how it will taste and it’s definitely good. My husband wanted me to make something savory but not deep fried in oil. He actually wanted me to bake “bajjis” (vegetables dunked in chickpea flour batter and deep fried in oil) but I simply shrugged it off because I was not in the experimenting mood. Anyhow I wanted to make something for him because he usually does not ask much.
I remembered seeing a lot of cracker recipes in Bob’s Red Mill website. So I checked it out again to find something easy and healthy. I found this cracker recipe made with whole wheat flour and sesame seeds which was very simple to bake and I also had all the ingredients. The prep time was only 15 minutes, the time which is anyhow required to preheat the oven and the crackers were ready in no time. But wait, the interesting (or should I say ironical) thing is yet to come. He did not like it. See this is why I don’t make anything for him even if he asks!
Fortunately my son liked it very much and so did I. When I tried Nippatu from RC’s blog, I was not sure how it would taste if I used some whole wheat flour instead of all purpose flour. After baking these whole wheat crackers, I’m sure that it would also taste good.
Yield: 3 to 4 dozen cookies.
2 While the oven is preheating, in a medium bowl sift the flours and salt. Add the sesame seeds.
3 Add the oil and blend well. Add water little by little to form the dough into a ball and easy enough to roll.
4 Divide the dough into 2 balls. Roll each half to 1/8 inch thick and cut into squares or sticks. Repeat the same with the other half too. I dusted some all purpose flour on the surface to roll the dough easily.
5 Place the squares on un-greased baking sheet and bake for about 15-20 minutes or until the crackers are crisp. The baking time depends on the thickness of the squares.
6 Store in a tightly covered container up to 1 week.
2 I used sunflower oil.
3 For the first batch I didn’t know how thin to roll the dough, so the squares were little thick and it took around 23 minutes to turn crisp. I did not flip the crackers but gave a slight shake twice or thrice in between. For the next batch I rolled the dough paper thin and it turned golden brown within 10 minutes. If it’s very thin be alert or else the crackers would burn.
4 The crackers were crispy even after 4 days.
5 Adding ground pepper or chili powder will spice it up.
6 Check out here for more healthy cracker recipes.
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July 22nd, 2009 at 2:19 pm
do we have to add soy flour, can it be made without that.
You can use whole wheat flour instead.
July 9th, 2009 at 5:23 pm
Looks good. Want to try this. Any idea how it will turn out if i omit soy flour?
Hi Vidhya, I’m sure that it will not affect the taste. Just use whole wheat flour instead.
June 17th, 2009 at 5:24 am
hi madhuram…am i great fan of cookies….last week I tried this ,
I mean
Did I miss anything ?
it tasted good. But the prob was it didnt remain crisp
it became little soft after sometime
I’m guessing that you would have added extra water or did not bake it enough, because mine was crispy even after 3 days.
June 8th, 2009 at 11:58 am
Nice crispy crackers. Would love to try them with cumin.
May 29th, 2009 at 11:46 am
Oh! I have to try this.. just the right texture of the kind of crackers i like.. sounds easy too!
May 29th, 2009 at 12:05 am
Love the pics Madhu. Crackers look great. This tempts me to try.
May 28th, 2009 at 9:29 pm
These look gorgeous, Madhuram. Your hubby’s reaction made me laugh– aren’t men strange? Amazing we women put up with them
You are absolutely right Vaishali. A secret, I have named my husband “Vinodhamanavan” which means a strange person in Tamil.
May 28th, 2009 at 6:05 pm
Lovely snack…its healthy that makes it all the more good.I have never used soy flour in my cooking…time to try i suppose.Wonderful recipe…thanks for sharing!
May 27th, 2009 at 6:47 pm
I love savoury, crunchy food. Even better if the calories are down.
These are perfect then. I made some as part of a DB challenge and been making them since.
May 27th, 2009 at 6:13 pm
Oh I want to try this for a get togather! They will work as an appetizer with a dipping sauce or something. Thanks so much!
That’s a great idea. Some guac or salsa should be a nice accompaniment.