A few days ago, I realized that I hadn’t shared a savory snack recipe in quite a while. So, I rolled up my sleeves, headed to the kitchen, and made these dill crackers that had been on my to-do list for some time. My initial plan was to make them only with sesame seeds—dill wasn’t part of the recipe. But at the last minute, I thought, "Why not add a bit of greenery for both color and a unique flavor?" So, I chopped up some dill and added it to the mix.




This dill crackers recipe uses two different leavening agents: baking powder and yeast. As you may know, each provides a different texture to baked goods. If you’re unsure of the difference, think about the texture difference between cakes and bread rolls.




By using both in small amounts, I aimed to give the crackers a crisp, risen texture, rather than a soft puffiness. I also kept the butter to a measured amount, so instead of the melt-in-your-mouth softness of mini savory cookies with nigella seeds, I achieved a crunchy crispness.




The dill and sesame in these savory crackers are used purely for flavor, so they can be substituted or omitted if you like. You could swap them out for nigella seeds, parsley, red pepper flakes, or grated Parmesan for a different twist.

Enjoy the recipe...

Ingredients:

1/3 cup warm milk,
40 g (1 heaping tablespoon) butter,
1/2 teaspoon instant yeast,
1/2 teaspoon baking powder,
1 teaspoon sugar,
1 teaspoon salt,
2 tablespoons chopped dill,
2 tablespoons sesame seeds,
1.5 cups flour.

Check the recipe on
turkishstylecooking.com/savory-dill-crackers-recip…