A homemade salty cracker made by rolling out a simple dough thin, cutting it, and baking it until crisp. Additive-free, light and crunchy, these crackers are a practical choice for teatime, lunchboxes and evening snacks.
Knead the flour, olive oil, lukewarm water, salt, and baking powder into a smooth, non-sticky dough. Let rest for 10 minutes.
Roll the dough out very thin on a floured counter. Cut into small squares with a knife, and prick each one a few times with a fork. Sprinkle with nigella seeds and coarse salt, and press lightly.
Arrange the crackers on a parchment-lined tray. Bake in a preheated 180°C (356°F) oven for 12-15 minutes, until the edges color and turn crisp. Caution: Watch closely in the final minutes to avoid burning. Once cooled, store in an airtight container.
Important: The thinner you roll out the dough, the crispier the crackers will be; dough rolled thick stays soft. Note: To avoid burning the crackers in the oven, don't look away during the final minutes — take them out as soon as the edges start to color. Contains gluten (flour). Store in an airtight container to protect from moisture.
The nigella seeds, sesame, or oregano you sprinkle on top give the crackers different flavors. After cutting the dough into squares with a knife, poking a hole in each with a fork keeps them from puffing up while baking.
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