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5.0 from 3 votes

Savory Crackers (Galettes Salées)

Galettes salées (savory crackers) are a Jewish recipe from Morocco. They are traditionally garnished with aniseed and sesame seeds.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 80 crackers
Course: Appetizer , Snacks
Cuisine: Moroccan , North African

Ingredients

  • 10 cups flour
  • 1 cup vegetable oil
  • 1 teaspoon sugar
  • 2½ teaspoons salt
  • 2 tablespoons active dry yeast
  • 1½ teaspoon aniseed
  • 4 tablespoons golden sesame seeds
  • About 2 cups of warm water
Equipment
  • Stand mixer
  • Pasta machine

Instructions

    Cup of Yum
  1. Mix the flour, sugar, sesame and aniseed, and yeast in the bowl of your stand mixer. Dig a well in the center and pour in the oil.
  2. Start the mixer at low speed by slowly incorporating the water until a smooth but firm dough is obtained. It is very important to incorporate the water very gradually because the quantity of water for this recipe varies according to the flour used.
  3. Once the dough pulls away from the sides of the bowl, incorporate the salt and increase the speed of the mixer. Knead for 5 minutes.
  4. Cover the dough and let it rise in a warm place for about an hour.
  5. Punch the dough and knead it again in the stand mixer bowl for 2 minutes.
  6. Preheat a convection oven to 350F (180˚C).
  7. Cut the dough into 28 pieces of equal weight (7 doughs will be used for each puff pastry). Stretch each dough piece using the pasta roller to a thickness of about ⅛ inch (3 mm).
  8. Place each of the 7 laminated dough rectangles on top of each other to form a long thick strip.
  9. Cut 7 dough pieces from this strip and repeat the laminating operation, then place them on top of each other.
  10. Finally, cut 7 dough pieces again. Laminate each dough piece with the pasta roller, place on a working surface and cut round or square pieces with a cookie cutter or a serrated wheel.
  11. Immediately decorate the first galettes to prevent the dough from rising again.
  12. To decorate, pinch the dough several in a few places using the thumb and index finger and poke at the same time. Use the other hand's index finger to push through the dough and pinch it more easily.
  13. Bake until lightly browned, about 15 minutes per baking sheet.
  14. Repeat the laminating process until all the 28 dough pieces are used.