martha rose shulman’s olive oil crackers

Martha Rose Shulman develops recipes for the Recipes for Health section of the New York Times. Her recipes are right up my alley – clean, simple and mostly vegetarian. I have been wanting to make these crackers for a while now so when my friend gave me a jar of za’atar she brought back from Israel,  I couldn’t resist.

Za’atar is a Middle Eastern spice mix of thyme, sesame seeds and sumac. Its herby flavor and lemony accents are a great seasoning on everything from eggs and pizza to avocado and salads. I didn’t roll out my dough as thin as I could have so my crackers turned out sturdy and a little on the thick side – perfect for creamy dips and chunky spreads, like ak-mak crackers!

za’atar + parmesan crackers

adapted from Martha Rose Shulman 

3/4 cups whole-wheat flour

3/8 cup unbleached flour

1/2 teaspoon salt

2 tablespoons water

1 large egg

3 tablespoons olive oil plus more for brushing

1/4 cup grated Parmesan

1/4 cup za’atar

Preheat oven to 375 degrees. Line baking sheet with parchment paper. In the bowl of a food processor, combine the flours and the salt. Combine the water, egg and olive oil in a measuring cup. Turn on the food processor. Add the liquids with the machine running; process until the dough comes together. The dough will be soft and loose. Remove from the food processor; with your hands, form the dough into a ball and wrap in plastic wrap; rest 15 minutes. With a rolling pin, roll out dough into a thin sheet. With a pastry brush, generously brush the top of the sheet with olive oil; sprinkle with Parmesan and za’atar. Using the rolling pin, gently roll the topping into the surface. Cut the dough into squares or rectangles; transfer to the baking sheet. Bake 15 minutes or until lightly browned and crisp.


4 thoughts on “martha rose shulman’s olive oil crackers

  1. Pingback: roasted crispy chickpeas « Top of the Apple

  2. Pingback: burrata + heirmloom tomatoes | Top of the Apple

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