Whole wheat crackers, sourdough biscuits, easy focaccia, and more.
A quick spin in the food processor is all it takes to make the dough for these rustic whole-wheat crackers from former Epi editor Sam Worley. Not into fennel seeds? Swap them out for caraway, sesame, flax, or any other seed you want.Cookbook author Najmieh Batmanglij’s recipe for this thick, chewy Persian flatbread calls for a baking stone, but you can also make it with a sheet pan.
Dust your baking sheet with cornmeal, then use damp hands to make dents along the length of the top of your loaf before egg-washing and topping with sesame and nigella seeds.These buttery, crumbly, and cheesy cookies from cookbook author Lara Lee remind her of “a cheese twist, Indonesian style.” They’re delicious with a cup of tea or coffee, and keep for up to two weeks in an airtight container in the fridge.
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