Ingredients
Scale
- 1 cup whole wheat flour
- 1/2 cup Flax seeds
- 2 tbsp. sesame seeds
- 1/4 cup melted butter/ghee/oil
- 2 tbsp. powder sugar
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- A few tsp. milk
Instructions
- Pre heat oven to 375°F or 180°C for 10 minutes.
- Dry roast flax and sesame on slow heat for a few minutes.
- Take a large vessel and add flax seeds, sesame seeds, wholewheat flour, salt, powder sugar, baking powder and mix well with a fork.
- Add melted butter (I added ghee, clarified butter) and mix the dry ingredients with light hands till it resembles coarse bread crumbs.
- Pour milk little by little till all the ingredients bind together to form a hard ball. Avoid adding too much milk if you want to get crisp crackers.
- Take out the ball of dough and knead it on a floured surface to make a large circle. It will be difficult to knead the dough as the flax seeds will keep coming out.
- Press them again in the dough and mend any cracks and breaks in the flattened circle with hands.
- Roll it as thin as you can without breaking and cut it into squares or rectangles with a Sharpe knife.
- Arrange all the crackers on a greased baking tray and bake at 180°C for 15 minutes or till the crackers are slightly brown at the edges. Just keep in mind that the thinner the crackers are less time it will take to bake and vice versa.
- Take out the baking tray and let it cool completely before biting into these addictive Flax seed wholewheat crackers.
Notes
You can deep fry the crackers if you want to avoid baking.
Use sesame seeds alone if its difficult to find Flax seeds.
Roast both flax and sesame seeds before using in the recipe to help release nutty aroma and for that extra crunch.
Black sesame would give more nutritious crackers than the white or de husked variety.
I used a little less ghee (butter) and my crackers were a little hard or too crisp. Increase the butter/ghee to one more tbsp. for crumbly crackers.
These crackers stay good for over a week and more if refrigerated.
Powder the Flax seeds for easy handling of the dough.
- Prep Time: 10 mins
- Cook Time: 15 mins