Mediterranean · Starter
Cornmeal and Nigella Seed Crackers
Thin, shatteringly crisp buttermilk crackers with a sandy cornmeal crumb, scattered with sesame and nigella seeds. The dough rests overnight so it rolls out thin and bakes evenly.
- YieldAbout 60 small crackers (roughly 450 g), serves 8
- Hands-on1 h 15 min
- Total13 h 41 min
- Difficulty
Ingredients
Dough
- 190 gall-purpose flour, plus about 80 g extra for rolling
- 70 gyellow cornmeal
- 1 tbspsugar
- ½ tspkosher salt
- 140 gunsalted butter, cold, cut into 6 mm cubes
- 180 mlbuttermilk
Rolling
- 35 gyellow cornmeal, to dust the parchment between sheets
Topping
- 2 tbspsesame seeds, toasted
- 2 tbspnigella seeds
- 60 mlwater, for brushing
- 1 tspkosher salt, for sprinkling
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