Baked Semolina Crackers

I usually take a small afternoon snack with me to work. Whole wheat crackers are my favorite. About 10 1x1 inch crackers usually suffice. I would bake the crackers over the weekend. They would make a filling snack.

After a few weeks I began to crave variety. So last month I began experimenting with different flours. Some experiments were failures and some were successful. One Saturday my husband decided to make upama for an evening snack. When I saw the fine semolina I realized it was a good candidate for my experiment. Unfortunately the experiment failed. The flavor was really good but you could taste the gritty semolina as an after taste. I realized I had to roast the semolina before I made the dough. The next attempt was a roaring success.

You will need (~50 crackers)
1/3 cup fine semolina 
1/3 cup unfed sourdough starter (100%)
1/4 tsp. salt
2 tbsp. oil
1 tsp. onion seeds (kalonji)

Place the semolina in a pan and roast it on low flame until it begins to change color. Turn off the heat and let it cool. Mix all the ingredients in a bowl to form a ball. Cover and refrigerate for an hour.

Preheat the oven to 350 F. Take the ball of dough from the refrigerator and place it on a sheet of parchment paper. Roll it to an eighth of an inch. Using a pizza cutter, a knife or a decorative roller cut the dough into 1"x1" squares or diamonds. Pierce each cracker with a fork.

Place the parchment in a baking sheet. Place the sheet in the preheated oven for 20-25 minutes. The crackers will be soft when taken out of the oven. The will harden and turn crispy as they cool.

Perfect as a snack or with a cup of tea.

Enjoy!