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Seeded crackers with yoghurt dip and chilli oil
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Prep Time:
480 minutes
Cook Time:
30 minutes
Total Time:
510 minutes
Impressive crackers & dip, perfect for entertaining, can be made ahead easily.
Ingredients:
  • 1kg (about 4 cups) natural Greek yoghurt
  • 1 lemon, rind zested, juiced
  • 6.00 gm sea salt flakes
  • 185ml (3/4 cup) canola oil
  • 130g long fresh red chillies, cut into 3mm-thick slices
  • 20.00 ml chopped fresh chives
  • 2 tsp linseeds (flaxseeds)
  • 2 tsp poppy seeds
  • 6.00 gm white sesame seeds
  • 6.00 gm black sesame seeds (optional)
  • 3.60 gm sea salt flakes
  • 265g (1 3/4 cups) plain flour
  • 2.00 gm baking powder
  • 125ml (1/2 cup) water
  • 80ml (1/3 cup) olive oil
Instructions:
  • In a bowl, mix together the yoghurt, 1 tablespoon of lemon juice, and 1 1⁄2 teaspoons of salt. Place a fine sieve lined with 2 layers of muslin over another bowl. Transfer the yoghurt mixture to the muslin, enclose, and twist to secure. Place a small plate and a large can on top to weigh down the yoghurt. Refrigerate overnight to drain. Adjust seasoning with salt and lemon juice to taste before serving.
  • In a saucepan over medium heat, combine oil, 1 cup of chillies, and the remaining salt. Simmer and stir for 10 minutes until the chillies start to turn dark. Allow to cool for 10 minutes before moving on.
  • Blend the chili mixture on high speed in a blender for 1 minute. Strain the oil into a tall jar through a fine sieve. Let it sit for 2 hours for any remaining chili solids to settle at the bottom. Transfer the clear oil to a bowl, discard the solids, then mix in lemon rind and the rest of the chili.
  • Preheat the oven to 190°C /170°C fan forced. Mix linseeds, poppy seeds, sesame seeds, and 1 teaspoon of salt in a bowl. Set aside. In a food processor, combine flour, baking powder, and remaining salt. Add water and 60ml (1⁄4 cup) of oil. Pulse until a crumbly dough forms. Divide the dough into 3 portions.
  • Roll out the dough portions over a baking tray to 1mm thickness. Prick the dough all over with a fork. Spread the remaining oil over the dough and sprinkle the seed mixture on top. Use a rolling pin to press the seeds into the dough. Bake for 20 minutes until the crackers are pale golden. Allow them to cool on the trays and then break into large pieces.
  • Transfer the yoghurt dip to a serving bowl and create a well in the center. Gently pour a bit of the chili oil into the indentation. Garnish with fresh chives and serve with the crackers. Drizzle extra chili oil over the yoghurt dip to taste.

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