• 2 tablespoons dried red onion flakes
  • 2 tablespoons dried garlic
  • 2 teaspoons sesame seeds
  • 1 ½ teaspoons Kosher salt
  • 2 cups all-purpose flour
  • 1 teaspoon brown sugar
  • ½ teaspoon baking soda
  • ¼ cup crème fraîche
  • 2 tablespoons extra virgin olive oil
  • 3/8 cup + 1 additional tablespoon water
  • 1 egg
  1. Combine red onion flakes, dried garlic, and poppy and sesame seeds with 1 teaspoon of salt in a small bowl and set aside.
  2. Combine flour, baking soda, brown sugar remaining salt and dry ingredients in a food processor and pulse to incorporate.
  3. Whisk crème fraîche, olive oil and 3/8 cup water together in a small bowl, then add to the food processor and pulse until just combined with flour mix.
  4. Turn out dough on a lightly floured surface and knead until smooth, about 10 strokes.
  5. Divide dough in half, cover with plastic, and chill for 30 minutes.
  6. Once chilled, roll out on a lightly floured surface to 1/16-inch thick, making sure to roll evenly.
  7. Using a pizza cutter, cut into approximately 2×4-inch rectangles and transfer to a parchment-lined baking sheet. Repeat with second half of dough.
  8. Lightly beat the egg with the remaining water, then brush each cracker with resulting egg wash.
  9. Sprinkle with the dried onion and sesame mix, gently pressing down on each one with a spatula to press the seeds into the cracker dough.
  10. Prick each cracker several times with a fork.
  11. Bake at 350 degrees for approximately 15 minutes or until golden and crisp, rotating at least once.
  12. Remove and let cool.
  • from Chef Erik Niel of Easy Bistro & Bar, Chattanooga, Tennessee

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