Description
Tangy za'atar crackers will be the hit of any snack board. Recipe adapted from The Kitchn
Ingredients
Units
Scale
- 4 Tablespoons prepared dry za'atar spice blend, divided
- 6 Tablespoons olive oil, divided
- 3 1/4 cups all-purpose flour - or a mix of all-purpose and whole wheat
- 2 teaspoons sugar
- 1 tablespoon of kosher salt*
- 1 cup water
Instructions
- Preheat oven to 450 degree. Prepare a baking sheet with a sheet of parchment paper or very lightly brush with olive oil.
- In a small bowl, mix together 2 Tbsp prepared dry za'atar and 2 Tbsp olive oil - set aside.
- In a large bowl, whisk together your dry ingredients: flour, sugar, kosher salt and your remaining 2 Tbsp of dry za'atar.
- Finally add in your remaining 4 Tbsp of olive oil and water - mix together until a cohesive dough forms.
- Dust your work area with flour and divide your dough into 2 equal balls. Set one aside and lightly coat with flour.
- Begin rolling the other dough ball into a large rectangle - making sure to keep your rolling pin and the space underneath you floured.
- Roll, lift and roll again until you achieve a thin dough (about 1/8" thick or thinner). If your dough begins to stick or shrink, allow to rest for 5 minutes then repeat. Your dough should be about 14"x16".
- Using a pastry brush, lightly brush your dough with the za'atar and oil mixture - be sure to mix before using. Coat until evenly spread.
- Next, cut into squares using a pizza cutter or sharp knife - any size you'd like but ensure they are not too small.
- Using a thin spatula or bench scraper - lift each cracker onto your prepared lined baking sheet. You don't have to worry about placing them too close - they will not expand.
- Prick each cracker with a fork to prevent puffing.
- Bake for 12-15 minutes on the bottom 1/3 rack of your oven. Thinner crackers will bake faster, thicker may need additional time. Remove crackers as they begin to brown.
- Make your 2nd half of dough while the first batch bakes.
- Allow crackers to cool completely! They will be soft at first and will begin to crisp up as they cool. Store crackers in airtight container for 3-5 days.
Notes
- sub 2 teaspoons of table salt in place of kosher salt
- If using other toppings - brush top of rolled dough with a bit of water and sprinkle toppings on top. You may also add into the dough mixture and replace the za'atar.