TAHINI CRACKERS

Tahini Crackers image

Provided by Food Network Kitchen

Time 1h45m

Yield 48 crackers

Number Of Ingredients 13

2/3 cup all-purpose flour, plus more for dusting
1/3 cup whole-wheat flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon baking powder
Pinch of cayenne pepper
3 tablespoons tahini
5 to 6 tablespoons water
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1/2 teaspoon flaky sea salt
Toasted sesame oil, for brushing

Steps:

Whisk together both flours, the onion powder, garlic powder, kosher salt, baking powder and cayenne in a large bowl. Make a well in the center and add the tahini and 5 tablespoons water. Stir with a wooden spoon, then use your hands to form a slightly tacky ball, adding another tablespoon of water if needed.
Transfer the dough to a lightly floured surface and knead 4 or 5 times to form a smooth ball. Press into a rectangle, wrap in plastic wrap and refrigerate until firm, 45 minutes to 1 hour.
Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Combine the white and black sesame seeds and flaky salt in a small bowl and set aside.
Remove the dough from the refrigerator and place between 2 sheets of parchment paper. Roll out the dough into a 12-by-13-inch rectangle, about 1/16 inch thick (the dough should be very thin and even). Use a pizza cutter or bench scraper to trim the edges and cut the dough into 48 crackers: 8 rows crosswise and 6 rows lengthwise. Prick each cracker a few times with a fork. Brush the crackers with sesame oil and sprinkle with the sesame seed mixture. Use your fingers to lightly press the seeds into the crackers.
Using an offset spatula, transfer the crackers to the baking sheet. Bake until golden brown and crisp, 15 to 20 minutes. Transfer the pan to a rack and let the crackers cool completely.