Do you remember the puffed spelt and rosemary snacks I published at the beginning of summer? Recently, I’ve made a whole wheat version with poppy seeds in cracker style because when I tested them for a dinner, they were very well-received! And so, as is the custom in these cases, when a recipe turns out well, it must be shared! I served them as tasty appetizers accompanied by my beloved hummus. You can find all the recipes and their endless variations in the quick pestos and sauces section, or by clicking here → cannellini bean, fennel, and caper hummus and chickpea and pepper hummus. I won’t tell you how successful they were! They were literally snapped up. Dipped in the sauces, they are the ultimate delight, but you can also serve them simply in the bread basket along with bread or breadsticks. They will add that extra touch to your table, surprising your guests without too much time or effort. In fact, the dough is prepared in a few minutes, rests for an hour in the fridge, and is rolled out so quickly that you’ll want to bake them every day! Now that the temperatures have dropped, you can turn on your ovens and enjoy them for snacks, lunch, and even breakfast, spreading them with your favorite jam.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients:
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 3 tbsp sparkling water
- 2 tbsp poppy seeds
- 1.5 tbsp extra virgin olive oil
- to taste salt
Tools:
- 1 Bowl
- 1 Work surface
- 1 Rolling pin
- 1 Pasta machine
- 1 Baking tray
- 1 Oven
- 1 Fluted wheel
Preparation:
In a large bowl, gather and sift the two flours.
Then add the oil, the sparkling water, and the poppy seeds.
Start kneading to combine.
Transfer everything onto the work surface without further flouring and work the dough until you get an elastic ball that isn’t sticky.
Wrap it in plastic wrap and let it rest for 1 hour in the fridge.
After this time, take half of the dough, keeping the rest wrapped in the plastic, and flatten it slightly with the rolling pin to make it easier to pass through the pasta machine.
Then roll it out with a pasta machine to a thickness of 2-3 mm.
Cut out rectangles using a fluted wheel as if they were crackers.
Transfer them to a tray lined with parchment paper and sprinkle them on the surface with fine salt.
Proceed in the same way for the remaining dough. Then, bake in the oven at 392°F for about 16′-18′. They should just slightly brown. Remove from the oven and let cool.
I served them with my beloved hummus, which paired divinely!
And there you go… your whole wheat crackers with poppy seeds are ready to be enjoyed!
Bon Appétit from FeFè’s kitchen!
Storage
👉Once completely cooled to room temperature, you can store the crackers in an airtight container for 4-5 days. They will maintain all their fragrance and crispness.
