Barley Wheat Crackers
Hello all. Another barley flour recipe in the blog. These are healthy guilt free crackers perfect to go with your morning or evening tea. Or you can be more creative and pair it with some interesting dip like guacamole or hung curd dip or any kind of mayonnaise either plain or flavoured. Or you may opt to go the desi way and make this as a base for your chats 🙂 The choice is yours.
As always, I have used a 240 ml cup. Please don’t be too paranoid about measurements in this recipe. Add flours, seasonings, spices, water according to your imagination and make the dough. Either way it’s going to turn out well. You can refer the blog for many more savoury cookies and crackers.
Ingredients:
- Barley flour 1/2 cup ~ 60 gm
- Wheat flour 1/2 cup ~ 65 gm
- Salt to taste
- Cumin seeds 1 tsp
- Sesame seeds 1 tsp
- Red chili flakes/powder 1/2 tsp
- Chopped coriander leaves 2 tbsp
- Oil 1 tbsp
- Curd 1 tbsp
- Water as required
Method:
- Mix together the flours, salt, chili, sesame seeds and cumin seeds.
- Add in the finely chopped coriander leaves, oil and curd.
- Rub all the ingredients well with your finger tips.
- Add water slowly at knead into a medium soft dough.
- Cover and allow the dough to rest for around half an hour.
- Line a baking sheet with parchment paper.
- Take small balls from the dough and roll between two layers of parchment paper into thin discs.
- Cut into desired shapes using a cookie cutter and place in on the baking sheet.
- Poke holes using a toothpick for uniform baking. Repeat with the remaining dough.
- Meanwhile, preheat the oven at around 160-170 degree Celsius for ten minutes.
- Bake these crackers for 18-20 minutes or till it looks golden brown.
- Remove the tray from the oven and cool.
- Transfer the crackers on a wire rack and cool completely.
- Enjoy these either with a dip of your choice or with your tea/coffee.
- Store in good airtight containers.
Notes:
- Please check other cracker recipes in the blog if you want a substitution for barley flour.
- You may add carrom seeds too for added flavour.
- Or skip the Indian seasonings and use oregano, thyme etc.
- You may use olive oil or coconut oil or any vegetable oil of your choice.
- Rolling it uniformly ensures uniform baking.
- Keep an eye on it after 15-16 minutes, it can turn deep brown within minutes.
