I’m a cracker-a-holic, which can be an issue for my vata (crackers are dry and rough, just like vata). So I always have them with something warm and oily). I’ve incorporated some warming spices into the recipe to help with digesting. Those qualities make them a great option for winter (to have with soup or a warm spread for a light dinner). If you’ve never made your own crackers, you’ve definitely got to try them.
Makes around 60 crackers; Prep + Cooking time: 40 mins.
What’s in it:
- 1 1/4 cups all purpose flour (whole wheat, spelt, gluten free will all work).
- 4 teaspoons fennel seeds
- 2 teaspoons ground turmeric
- 2 teaspoons sea salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup water
- 1/4 teaspoon apple cider vinegar
- 2 tablespoons olive oil
How to make it:
Whisk dry ingredients together in a large bowl. Combine water, vinegar, and oil in another bowl and pour into dry ingredients. Knead the mixture into a soft, smooth dough. Shape the dough into a ball, cover with plastic wrap and refrigerate for at least 30 minutes.
Then preheat the oven to 220C/425F. Line a baking sheet with parchment paper and set aside. Remove refrigerated dough and divine into pieces and roll into balls.
Roll out each ball on a lightly floured surface to about 1/8 inch 3 – 4 mm) thickness. Using a sharp knife, slice the dough into cracker sizes and shapes. Transfer to a lined baking sheet, and bake for approximately 10 minutes, or until firm and edges are beginning to brown. Repeat with remaining dough balls or refrigerate or freeze dough for later use.
Let crackers cool completely before serving. Store in an airtight container for up to a week.