CUMIN CRACKERS

By BobD

Ingredients

• 3/4 cup, plus 1 tablespoon, vegetable oil
• 6 3/4 cups all-purpose or whole-wheat flour, plus more for rolling
• 4 1/2 teaspoons ground cumin seed
• 6 tablespoons sugar
• 2 tablespoons baking powder
• 1 tablespoon salt
• 3/4 cup milk
• 3 eggs, lightly beaten

Details

Servings 48
Adapted from events.nytimes.com

Preparation

Step 1

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.