Updated: Jun 10
The night the Jews fled Egypt and had no time to let their dough rise, the first documented version of a cracker was created. This giant, thin, crunchy, crispy bread that we all recognize today as the Passover Mazzah is traditionally made with the very basic ingredients of flour and water. If you choose to make your crackers, you can combine different types of grains, seeds, oil, and spices. Store these crackers in a cookie jar, enjoy them as a savory snack, or serve them with a dip.
For this crackers recipe (that's not kosher for Passover), I use ingredients that are native to the Middle East region -Spelt flour, olive oil, tahini, sesame, and flaxseeds - recreating some of these ancient time flavors.
Makes about 50 average-size crackers
2.5 cups (300 gr) whole wheat Spelt flour (or any other flour)
2 Tablespoons (25 gr) olive oil
2 Tablespoons (30 gr) tahini paste
130 ml (about 1/2 cup) water
1 teaspoon salt
1/2 cup sesame, flax seeds, or any other seeds of your choice.
In a medium-sized bowl combine flour, oil, tahini, and water.
Add in the salt and mix until soft, smooth ball forms.
Divide into 2 pieces. Place each between two sheets of parchment paper and roll out thin, about 1/8 of an inch.
Remove the top paper. Wet the top surface with your hands and sprinkle dough with half of the toppings. Cover with the paper and gently roll again to press seeds onto the surface.
Using a sharp knife or a roller, slice rolled dough into the desired shape; then using a fork, pierce the dough to avoid bubbles during baking. Repeat steps 3-4-5 with the other dough ball.
Transfer to a baking sheet and then into an oven preheated to 380 degrees Fahrenheit. Bake for about 20 minutes or until the edges become darker.
Remove from the oven, and let it cool before breaking it into crackers.
Store crackers in an airtight container for up to one month (if you need to re-crisp the crackers after a while, simply lay them on a baking sheet and place them in a 350°F oven for a few minutes).