| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 40 minutes |
| Serves | 10 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 219 |
| Fat | 8g |
| Saturates | 1g |
| Protein | 5g |
| Carbs | 31g |
| Sugars | 0.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the crackers, mix the cake flour, water and salt together to form a soft sticky dough and allow it to stand (covered) for 1 hour.
Heat a large non-stick pan over a high heat.
Break off a piece of the dough and drop it into the (ungreased) pan then carefully smear the dough over the surface using a palette knife or bench scraper to create a thin layer. Remove the excess dough and discard. Allow to cook until the edges start curling and turn golden brown. Remove from the heat and set aside.
Preheat the oven to 180°C, gas mark 4. Repeat with the remaining dough.
Place the breads on a lined baking tray. Brush with the oil and sprinkle over the seeds.
Bake until golden and crisp, approx. 5 minutes.
Serve the regag crackers with hummus, labneh, or muhammara.
