Masala Crackers

Rain is welcome as the temperatures soar. However, we have been getting way too much rain over the last few weeks. Rainy lazy summer evenings call for crunchy snacks with a warm beverage. These crackers fit the bill perfectly.

I already have sourdough crackers on this space. This recipe uses the same base recipe but different flavoring ingredients. I used onion and carom seeds in these crackers. These seeds make the crackers a perfect companion for a cup of tea.

You will need (70 crackers)
1/2 cup whole white wheat flour
1/2 cup unfed sourdough starter
1/4 tsp. salt
2 tbsp. butter
1 tsp. onion seeds (kalonji)
1 tsp. carrom seeds (ova or ajwain)
1/2 tsp. olive oil

The recipe is the same as that for the sourdough crackers. Mix all the ingredients except the oil. Cover and place in the refrigerator for an hour.

Preheat the oven to 400 F. Place a parchment paper on your rolling surface. Take the dough out of the refrigerator and roll it out on the parchment paper to the desired thickness.

Cut it into squares using a knife or a pizza cutter. Brush lightly with oil. Then prick each square with the tines of a fork. 

Bake for up to 20 minutes or until the edges begin to brown. Transfer to a cooling rack.

Allow them to cool completely before storing them in an airtight container.

Enjoy!