Tarhana Crackers | Crispy Baked Savory Crackers from Ready-Made Tarhana

Mix the powdered tarhana and whole-wheat flour in a large bowl, then add the salt. Slowly drizzle in the olive oil, rubbing it into the mixture until it resembles damp sand and holds together when squeezed. Add the water in three additions, bring the dough together, then knead for 2 minutes. The dough should be slightly firmer than an earlobe and should not stick to your hands.

Divide the dough in half and roll each piece between two sheets of parchment paper until 3 mm thick. This lets the centers dry as much as the edges; thicker dough may stay soft inside while the outside browns. Remove the top sheet, lightly brush the dough with water, sprinkle with sesame seeds and nigella seeds, and press them in gently with a rolling pin.

Use a pizza cutter or straight knife to cut the dough into 3 cm squares. Prick each square 2 times in the center with a fork so steam can escape; otherwise, the crackers may puff up and become hollow. Arrange the squares on a parchment-lined baking sheet, leaving a finger’s width between them.

Bake on the middle rack of an oven preheated to 180°C / 355°F for about twenty minutes. Rotate the baking sheet at the twelfth minute; the back of the oven browns faster than the front. Remove the crackers when the edges darken and the centers turn matte brick red. It is normal for them to remain slightly flexible on the sheet; they crisp as they cool.