Recipes, re-invented from cooking shows
Smoky Cayenne Cumin and Chili Crackers
Prep. Time:
Baking Time:
Total Time:
3 hours
15 minutes
3 hours 15 minutes
Serves:
30 crackers
James' bold and fiery cracker creation impressed judges with its "full of flavour" spice profile and ultra-thin texture. The perfected rolling technique achieves Paul's praised "wafer thin" consistency while Mary celebrated the "beautifully crisp" results. Featuring smoky chipotle, cayenne "fire," and aromatic seeds, these yeasted crackers demonstrate James' learning curve from thick initial attempts to mastering the difficult thin-cracker technique that showcases complex spicing without overwhelming heat.
Ingredients
FOR THE YEASTED DOUGH:
2 cups bread flour
1 teaspoon SAF red instant yeast
1 teaspoon salt
1 tablespoon olive oil
2/3 cup warm water
1 teaspoon sugar
FOR JAMES' SPICE MIX:
1 teaspoon chipotle chili powder
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
FOR THE SEEDS AND TOPPINGS:
2 tablespoons sesame seeds
1 tablespoon nigella seeds
1 tablespoon fennel seeds, lightly crushed
Coarse sea salt for sprinkling
Extra olive oil for brushing
Instructions
MAKE THE SPICED YEASTED DOUGH:
1. In large bowl, combine flour, yeast, salt, sugar, and all spices.
2. Add warm water and olive oil, mix until shaggy dough forms.
3. Knead 8-10 minutes until smooth and elastic.
4. Place in oiled bowl, cover, rise 1.5 hours until doubled.
5. Don't over-knead initially to avoid "steel" texture.
SECOND RISE:
6. Punch down risen dough, form into ball, place in clean bowl.
7. Cover, rise 45 minutes until puffy but not doubled.
8. Don't let dough become too airy for rolling.
CRITICAL ROLLING TECHNIQUE:
9. Divide dough into 3 portions for manageable rolling.
10. Roll each portion as thin as possible on floured surface.
11. Aim for paper-thin consistency, much thinner than bread.
12. Use pasta machine if available for ultimate thinness.
13. Thinner crackers achieve better crispness.
CUTTING AND PREPARATION:
14. Cut rolled dough into 3-inch squares or rectangles.
15. Use pizza wheel or sharp knife for clean edges.
16. Place on parchment-lined baking sheets without stretching.
17. Brush lightly with olive oil.
SEED APPLICATION:
18. Sprinkle mixed seeds evenly over crackers.
19. Press seeds lightly into surface to adhere.
20. Light sprinkle of coarse salt for flavor and texture.
BAKING FOR PERFECT RESULTS:
21. Preheat oven to 400°F - high heat for quick crisping.
22. Bake 8-12 minutes, watching carefully.
23. Rotate sheets halfway through baking.
24. Remove when edges are golden but centers aren't dark.
25. Transfer to wire racks to maintain crispness.
Tell us about your experience of this site
Did you try out this recipe? Do you need some questions answering? Please, tell us what you need and we'll hurry to help.