For the third day of whole wheat recipes, I chose another recipe from my previous attempt and made it with wheat flour. The masala crackers is a hit at home and I was sure that the whole wheat version would also be good. Reading books have become a craze for us nowadays. And after becoming a member at a library, me and Sruti can always be seen with a book in hand. We finished off Harry Potter series in exactly seven weeks, a week for a book and now my daughter wants to read it once more. She has become a hard core Harry Potter fan and she wants to be a witch now. Her father was trying hard to make her understand that it is just a story and Hogwarts is J.K. Rowling’s imaginary world. But still we feel like we are part of it (yes, including me, but don’t say this to hubby) I was reading the final chapter of Shiva Trilogy and she was reading Goblet of Fire and we were just having a great time munching on these crackers.
When you want to substitute wheat flour for maida in any bake, it is necessary to increase the liquid used or decrease the flour used. I usually used 2-3 tbs of more liquid in any recipe. For this recipe, the coriander paste will take care of half the liquid content needed to form the dough. So take care while adding water. Add tbs of water and bring the dough together. After proving the dough for 1 – 1 1/2 hours, it is necessary to refrigerate the dough. This helps in getting the proper shape of crackers. While arranging them for baking, you can place them without leaving space, as the crackers tend to shrink an doesn’t spread. For the given quantity of dough, you get 4-5 dozens of crackers depending upon the size and thickness of the crackers.
Whole Wheat Flour / Maida -1 1/2cups
Instant Yeast – 2tsp
Salt – 1/2tsp
Baking Powder – 3/4tsp
Garlic – 2 cloves
Water- 2-3 tbs
Vegetable Oil – 4 tbs
Chop coriander, garlic and green chillies finely using a hand blender or a mixer grinder with out adding water.
Mix wheat flour, salt, oil, yeast, sugar, baking powder and chopped coriander in a bowl.
Add the water to the flour mixture and mix until you get a soft dough. You don’t have to add any more water.
Knead it for 2 minutes, cover with a cling film and keep it aside for 2hours. The dough would have doubled by now. Place the dough in the refrigerator for an hour.
Remove dough from fridge and let it rest for 15 minutes.
Preheat oven to 220C.
Punch down dough and knead it to make it smooth.
Roll it into a large thin rectangle.
Line and grease a baking tray. Cut the rectangle into 1 1/2″ squares. Place them on the tray with out leaving space.
Prick the crackers with a fork.
Bake for 10-15 minutes.
Ensure that all the crackers are crispy by the time. Transfer the crispy crackers to a wire rack to cool. If you have any soft cracker left, then bake it further until they get crispy.
When cool store in airtight jar. Serve along with coffee.