Rye crackers with paprika, very tasty and easy to make. They are good to eat alone as a snack or paired with chickpea hummus or a spreadable cream. Perfect for an aperitif, they also pair well with cold cuts and cheese.
I really like getting my hands into dough and now that the temperatures have dropped, I can turn on the oven without suffering too much from the heat. The great thing about crackers is that they bake quickly and don’t need to rise: just let them rest for 30 minutes to roll them out easily.
Also check out all my AIR FRYER recipes.
I seasoned the crackers with a pinch of paprika. You can use your preferred spice or leave them plain.
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DON’T MISS THESE RECIPES:
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups rye flour
- 2/3 cup water
- 1/4 cup olive oil
- 1 1/2 tsp salt
- 1 tsp paprika
Steps: Rye Crackers with Paprika
Mix the water, flour, and salt for a couple of minutes in a stand mixer or by hand, then add the oil and continue kneading for another 4 minutes until you get a smooth ball.
Now let the dough rest for 30 minutes, covered with a cloth.
Then roll out the dough thinly and cut it into strips with a serrated wheel. Cut it again the other way to make rectangles and place them directly on the baking tray.
Sprinkle a pinch of paprika on top and bake in a preheated oven at 356°F for about 10 minutes. When the crackers are baked, place them on a tray and let them cool.
FAQ
Can I store them for a few days?
Yes, of course, put them in a tightly closed tin box and store at room temperature.
