Equipment
Ingredients
Main
- 425 ml vegetable oil
- 1600 g all-purpose flour, sifted
- 12 g ground cumin
- 120 g sugar
- 15 g baking powder
- 18 g salt
- 180 ml milk
- 3 egg, room temperature
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 217 kcal
- Protein
- 4 g
- Carbohydrates
- 28 g
- Fat
- 10 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 186 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 12 mg
- Potassium
- 50 mg
- Calcium
- 32 mg
- Iron
- 1.8 mg
- Magnesium
- 9 mg
- Phosphorus
- 53 mg
- Zinc
- 0.3 mg
- Vitamin A
- 7 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.0 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.19 mg
- Niacin
- 2.0 mg
- Folate
- 63 mcg
- Water
- 10 g
Sources: USDA FoodData Central
Method
Preheat the oven to 175°C (350°F).
Grease two baking sheets using 15ml (1 tablespoon) of the vegetable oil.
Combine the flour, ground cumin, sugar, baking powder, and salt in a large bowl.
Whisk the dry ingredients until the spices and leavening agents are evenly distributed.
Whisk the remaining 410ml vegetable oil, milk, and eggs in a separate small bowl until blended.
Pour the wet mixture into the dry ingredients and stir until a consistent dough forms.
Knead the dough on a lightly floured surface until it is smooth and pliable.
Divide the dough into 48 equal portions.
Roll each portion with a rolling pin until very thin.
Place the rolled dough onto the prepared baking sheets.
Bake at 175°C (350°F) for 15 minutes.
Move the crackers to a wire rack and allow them to cool completely.
Chef's Notes
- For an extra crisp cracker, ensure the dough is rolled extremely thin. Thicker dough will result in a softer, more bread-like texture.
- Don't overcrowd the baking sheets. Give the crackers space to allow for even baking and crisping.
- The baking time can vary significantly based on how thinly you roll the dough and your oven's calibration. Keep a close eye on them during the last few minutes to prevent burning.
- For a flavor variation, consider adding a pinch of cayenne pepper or a bit of finely chopped rosemary to the dry ingredients.
Storage
Refrigerator: 7 days — Store in an airtight container to maintain crispness.
Freezer: 1 month
Reheating: Toast for 1-2 minutes at 175°C (350°F) to restore crunch.
Troubleshooting
Crackers are tough or hard
Cause: Dough was over-kneaded or rolled too thick
Fix: Cannot be fixed
Prevention: Stop kneading once the dough is smooth; ensure crackers are rolled to a transparent thickness
Crackers are soggy after cooling
Cause: Underbaked or high humidity storage
Fix: Re-bake at 150°C (300°F) for 5 minutes to remove moisture
Prevention: Bake until fully golden; store in a strictly airtight container
Cultural Context
While cumin has a history stretching back to ancient Egypt and is a staple in cuisines worldwide, these specific cumin crackers likely evolved from a tradition of simple, savory baked goods found in various cultures. They are a versatile snack, enjoyed globally as an accompaniment to dips, cheeses, or simply on their own.
