Whole Millet Crackers
Submitted by mike31
Whole millet crackers made with millet flour, whole wheat flour, whole millet seeds, honey and oil. Crisp, gluten-light wholegrain crackers with a nutty crunch.
YIELD
12 servingsPREP
25 minCOOK
20 minREADY
45 minHomemade whole-grain crackers built around three forms of millet: whole hulled grains for crunch, millet flour for nutty flavor and structure, and a backbone of whole wheat flour to hold everything together. Honey rounds the savory edge with a whisper of natural sweetness, and a generous five tablespoons of oil is what gives these crackers their satisfying snap.
The whole millet seeds are the textural payoff. They stay slightly chewy after baking and pop between your teeth. Without them you’d just have flatbread.
Buttering the cookie sheet, not oiling it, is one of those details that’s easy to miss but matters. Oiled pans steam-cook the cracker bottoms and make them stick. Butter forms a thin film that releases cleanly once cool.
Pro Tips
- Roll the dough as thin as possible, ideally ⅛ inch (3 mm) or thinner. Thick crackers stay soft in the middle and never fully crisp up.
- Score before baking so you get clean snap lines. Trying to cut after baking turns even-shaped crackers into a pile of jagged shards.
- Watch the edges. Whole grain doughs go from golden to bitter-burnt in about 90 seconds. Pull as soon as the edges deepen.
- Cool fully on a rack. Crackers continue to crisp as they cool, and stacking warm ones traps steam that softens them.
Variations
- Sprinkle the rolled dough with sesame seeds, poppy seeds, or coarse salt before baking.
- Add a teaspoon of dried rosemary or thyme to the dough for a savory herb cracker.
- Brush with olive oil and dust with za’atar after rolling for a Mediterranean-leaning take.
Ingredients
Directions
Combine oil, honey, salt and water.
Stir in whole millet, millet flour and whole wheat flour.
It may be necessary to knead dough to work in last of flour.
Roll out dough ⅛ inch thick on buttered cookie sheet (DO NOT USE OIL; crackers may be difficult to loosen).
Score crackers with knife in square or diamond shapes and bake in preheated oven 20 minutes or until golden-brown.
Remove from cookie sheet and cool on rack.
Comments
What temperature do you preheat oven? I guessed 350.
I used avocado oil, coconut aminos instead of salt, sesame seeds instead of whole millet, and since I wanted gluten free I used a mixture of almond, brown rice and quinoa flours for the whole wheat. I used the same measurements for all substitutions. I liked how they came out and the wife liked them ok. Works for me!