Ingredients
- ¾ cup, plus 1 tablespoon, vegetable oil
- 6 ¾ cups all-purpose or whole-wheat flour, plus more for rolling
- 4 ½ teaspoons ground cumin seed
- 6 tablespoons sugar
- 2 tablespoons baking powder
- 1 tablespoon salt
- ¾ cup milk
- 3 eggs, lightly beaten
- Nutritional Information
Nutritional analysis per serving (48 servings)
104 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 12 milligrams cholesterol; 197 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Forty-eight crackers
Preparation
- Preheat the oven to 350 degrees. Lightly grease two baking sheets with 1 tablespoon of oil. Set aside. Combine flour, ground cumin, sugar, baking powder and salt in a large bowl. Set aside. Lightly beat the remaining vegetable oil, milk and eggs.
- Mix the dry and wet ingredients together. Beat until smooth. Sprinkle a flat surface with flour. Knead the dough until smooth and loose. Cut into 48 balls. Roll out each ball until it is as thin as possible.
- Place the crackers on the baking sheets. Bake until golden, about 15 minutes. Remove from sheet to a rack and cool.
25 minutes
Dining and Cooking