Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups All-Purpose Flour
  • 2 tsp Active Dry Yeast (I used 1 envelope which is 2 ¼ tsp. If using instant yeast, check note below)
  • ¾ Baking Powder
  • 1 tbsp. Sugar
  • 4 Green Chilies
  • ½ cup loosely packed Cilantro
  • ¼ cup Water
  • 2 tbsp. Butter
  • 2 tbsp. Vegetable Oil

Instruction

  • In warm water, add salt, yeast and allow yeast to foam for about 5 – 10 minutes. If using instant yeast, skip this step.
  • Finely chop coriander and green chilies using a hand blender or a mixer. I ground it in a mix without adding any water.
  • Mix flour, salt, baking powder, cilantro and green chilies in a bowl. If using instant yeast, add sugar and yeast also to the flour mixture.
  • Take butter and oil in saucepan and heat it until butter melts. Do not heat it for too long. If using instant yeast, add water to butter when melting it.
  • Add butter mixture and yeast mixture to the flour and mix well to make soft dough.
  • Knead the dough for a couple of minutes, cover with cling or saran wrap and keep it aside for 2 hours or until the dough doubles in volume.
  • Place the dough in the fridge for an hour.
  • Remove from fridge and let it rest on countertop for 15 minutes.
  • Preheat the oven to 450 F / 220C. Grease a large baking sheet and keep it aside. (I lined the sheet with aluminum foil and then oiled it.)
  • Punch down the dough and knead it to make smooth dough. Divide the dough into 5 equal balls.
  • Dust the rolling surface with flour and roll out each ball into 6 x 6” square.
  • Cut each square into 3 equal strips and each strip into 3 equal parts; 9 squares of 2” x 2”. Place these on the baking tray.
  • Prick crackers with a fork and bake in a preheated oven for 10 minutes or until golden brown, flipping the crackers half way into baking.
  • Crackers should be crispy and transfer to cooling rack to cool. If there are any soft crackers, bake those until crisp.
  • When cool, store in an airtight container.