Name: Onion, Poppy Seed Crackers And Crisp (Yeasted) Flatbreads recipe by Suma Rowjee at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Onion puree - 1/4 cup; Egg - 1/4 large egg; All-purpose flour / maida 70 g; Vegetable oil - 20 ml; Granulated sugar - 3/4 tsp; Fresh coriander 1-2 tsp chopped; Poppy seeds (raw) - 1/2 tbsp; Baking powder - 1/4 tsp; Ground black pepper - 1/4 tsp; Salt - 1/4 tsp

ABOUT Onion, Poppy Seed Crackers And Crisp (Yeasted) Flatbreads RECIPE

I baked these onion crackers - which we absolutely loved! Crisp onion and poppy seed flavored ones which remind you of the famous famous Maddur Vada!! I made these 3-4 times, in small batches of course. Each time, they were gone fast, some as munchies and some as an accompaniment with hot rasam and rice! Oh, they sure were yum and will be definitely made again and again, goes high on my list of keepers!

Ingredients Serving: 4

Onion puree - 1/4 cup
Egg - 1/4 large egg
All-purpose flour / maida 70 g
Vegetable oil - 20 ml
Granulated sugar - 3/4 tsp
Fresh coriander 1-2 tsp chopped
Poppy seeds (raw) - 1/2 tbsp
Baking powder - 1/4 tsp
Ground black pepper - 1/4 tsp
Salt - 1/4 tsp

Instructions

Sift the flour, salt, sugar, pepper, baking power together twice. Stir in the poppy seeds. Keep aside.
In a medium sized bowl, take the onion puree. Add the egg, oil and blend with a fork until well incorporated. Add the flour mixture.
Mix well until the dough is fully combined. Grease your counter. Lightly knead the dough for 2 minutes.
Wrap tightly in plastic wrap and rest in the refrigerator for 1 hour or more to suit your convenience. Overnight works fine too.
Preheat oven to moderate 180°C/350°F/gas mark 4. Line your baking sheets with parchment and grease lightly.
Lightly flour your rolling pin and counter, take tiny balls of dough, roll as thinly as possible. Place them on the lined sheet.
Bake until almost evenly golden The time required will depend upon the thickness but anywhere from 5 - 15 minutes. Mine took about 6-7 minutes.
As the crackers bake pretty fast and you don't want them to burn, use multiple trays, roll 2-3 sheets of crackers at one go and then bake in batches.
Cool thoroughly before storing in air tight container.

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