Recipe

Sesame Crispbread With Dilly Of A Dip Recipe

	Crystalwaters / All my dishes 1 year, 10 months ago A homemade cracker with infinite flavour variations; you decide how you want them to look and taste! Serve with your favourite dip or pate at a party. Prep:160m Cook:15m Servings:8	Crystalwate
	knead homemade crackers variety

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Ingredients

1 1/2 cups all-purpose flour

1 cup whole wheat flour

1/2 tsp salt

1 cup lukewarm (skin temperature) water

1 egg, beaten

Seasoning Variations: Sesame seeds, Garlic powder, Minced fresh dill or dried dill weed, Freshly cracked mixed peppercorns, Dried red pepper flakes, Poppy seeds, Grated fresh parmesan, Seasoning salt, Sauteed/drained onion and bacon ~ You Name It!

Easy Dill Dip:

2/3 cup mayonnaise

1 cup sour cream or plain yogurt

1 Tbsp minced green onion

1 Tbsp minced flat-leaf parsley

1 tsp seasoning salt

1 tsp dried dill weed

Directions

Combine flours and salt in a mixing bowl; stir well to blend. Add water to flour mixture and stir with a wooden spoon until mixture forms a soft dough.

Turn dough onto a floured surface and knead well for about 10 minutes until smooth.

Place dough in a greased bowl, turning to coat all sides. Cover with a damp cloth and allow to rest at room temperature for 2 hours.

Divide dough into four equal portions. On a lightly floured surface, roll each piece into a very thin round, approximately 12" in diameter. Don't worry if it's an uneven shape; the crackers are more interesting if the circle isn't perfectly round.

Transfer to baking sheets and brush with beaten egg. Lightly sprinkle with sesame seeds, garlic powder and dill (or whatever seasoning combination you'd like to try ... you can even make four different types for variety).

Prick dough well with a fork all over.

Bake at 425F for 10 to 15 minutes or until crisp and lightly browned.

Serve whole and break off pieces for munching and dipping.

For Dilly of a Dip, combine all ingredients and refrigerate (best if made the night before). Makes 1 1/2 cups.

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