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Sesame and semolina crackers

Name: Sesame and semolina crackers
Yield: 72 triangles, approximately
Cuisine: International
Ingredients: 250 g Strong white bread flour; 100 g Fine semolina Use a fine grind, not coarse pudding semolina.; 6 g Fine salt; 14 g Olive oil; 150 g Water At room temperature.; 50 g Whole milk; 1 Medium egg Beat for a thin egg wash; discard unused wash.; 100 g Sesame seeds Untoasted; a coating allowance for three trays.; 20 g Plain flour for rolling Dust lightly and brush away loose flour.

Makes: 72 triangles, approximately
Heat: 180°C conventional
Baking time: 15–22 min per tray;45–66 min for three trays
Cuisine / style: International

International · Savoury crackers

Sesame and semolina crackers

Thin, crisp triangles with a dense sesame topping. A short rest makes the semolina dough easier to roll without pulling back.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	250 g
Dough	Fine semolina	100 g	Use a fine grind, not coarse pudding semolina.
Dough	Fine salt	6 g
Dough	Olive oil	14 g
Dough	Water	150 g	At room temperature.
Dough	Whole milk	50 g
Topping	Medium egg	1	Beat for a thin egg wash; discard unused wash.
Topping	Sesame seeds	100 g	Untoasted; a coating allowance for three trays.
Handling	Plain flour for rolling	20 g	Dust lightly and brush away loose flour.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Cover or clean cloth	Use a clean lint-free tea towel or food-safe wrap. Cover resting dough without pressing down on it.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Ruler	Use a clean kitchen ruler or tape measure beside the dough to check dimensions.
Soft brush for dusting	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Knife or pizza wheel	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Fork	An ordinary dinner fork is enough.
Three baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30 × 40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 180°C conventional
Baking time: 15–22 min per tray;45–66 min for three trays

Makes: 72 triangles, approximately
Heat: 180°C conventional
Plan for: 160 min total; 40 min active

Method

01 · Mix and knead the firm dough
8–12 min
Use: Strong white bread flour; Fine semolina; Fine salt; Olive oil; Water; Whole milk
Mix the bread flour, fine semolina and salt in a bowl. Add the olive oil, water and milk and stir until no loose flour remains. Knead for about 5 minutes. If dry crumbs remain, add water 5 g at a time, just until the dough becomes firm and pliable.
Ready when: The dough bends without breaking and is firm rather than sticky; its surface may still feel slightly grainy.
01 Sesame and semolina crackers — step 1Knead until the dough is firm and pliable.
02 · Rest,prepare trays and heat the oven
30 min
Use:
Cover the dough and leave it at room temperature for 30 minutes. Heat the oven to 180°C conventional during the last 20 minutes. Line three 30 × 40 cm trays with baking paper.
Ready when: The dough feels more supple and a small flattened piece does not spring back sharply.
02 Sesame and semolina crackers — step 2Cover and rest the dough before rolling.
03 · Roll three thin sheets
12–18 min
Use: Plain flour for rolling
Divide the dough into three equal pieces, about 190 g each. Keep two covered while rolling the first on a lightly floured worktop. Aim for a 28 × 36 cm rectangle about 1.5 mm thick. Brush off loose flour and move it onto a lined tray. Repeat with the other pieces.
Ready when: Each sheet is evenly thin, with no thick central patch; small edge irregularities are fine.
03 Sesame and semolina crackers — step 3Roll three evenly thin sheets.
04 · Brush,coat with sesame,cut and dock
10–15 min
Use: Medium egg; Sesame seeds
Beat the egg and brush each sheet lightly. Scatter the sesame seeds evenly over all three sheets and press gently so they stick. Cut each sheet into twelve rectangles, roughly 7 × 12 cm, then cut each rectangle diagonally to make 24 triangles. Pierce with a fork and nudge pieces slightly apart. Discard unused egg wash.
Ready when: A close layer of sesame adheres to the surface; the cuts reach through the dough and the pieces have tiny gaps.
04 Sesame and semolina crackers — step 4Pierce the sesame-coated triangles and separate them slightly.
05 · Bake each tray until crisp
45–66 min
Use:
Bake one tray at a time for 15–22 minutes. Keep the waiting trays covered. Turn the tray around if the edges colour first. Remove any golden, dry pieces while the paler ones finish.
Ready when: The crackers and seeds are golden rather than dark brown. A briefly cooled piece snaps instead of bending, with no leathery centre.
05 Sesame and semolina crackers — step 5Bake one tray at a time until golden and dry.
06 · Cool completely
20 min
Use:
Move the crackers to racks and cool for 20 minutes before serving or storing. Let loose sesame fall away rather than packing it with the crackers.
Ready when: The triangles are fully cool and brittle, with no trapped warmth beneath them.
06 Sesame and semolina crackers — step 6Cool on racks before serving or storing.

What to look for

Stage	Look / feel for	Needs attention
Mix and knead the firm dough	The dough bends without breaking and is firm rather than sticky; its surface may still feel slightly grainy.
Rest,prepare trays and heat the oven	The dough feels more supple and a small flattened piece does not spring back sharply.
Roll three thin sheets	Each sheet is evenly thin, with no thick central patch; small edge irregularities are fine.
Brush,coat with sesame,cut and dock	A close layer of sesame adheres to the surface; the cuts reach through the dough and the pieces have tiny gaps.
Bake each tray until crisp	The crackers and seeds are golden rather than dark brown. A briefly cooled piece snaps instead of bending, with no leathery centre.
Cool completely	The triangles are fully cool and brittle, with no trapped warmth beneath them.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The dough shrinks as you roll it.	Its gluten is tight or it has not rested enough.	Cover the partly rolled sheet and wait 10 minutes before continuing.	Give the mixed dough its full covered rest.
The seeds darken before the centres crisp.	The sheet is too thick or the oven is hotter than expected.	Lower the oven to 160°C and finish drying the centres, checking frequently.	Roll uniformly thin and use pale, untoasted sesame.
The dough cracks at its edges.	The flour blend is dry or the surface was left uncovered.	Knead in 5 g water, cover and rest briefly before rolling again.	Keep waiting dough pieces covered and avoid adding excess bench flour.

Storage: Cool fully and keep in an airtight container at room temperature for up to 5 days. If they soften, warm at 150°C conventional for 5–8 minutes and cool fully again before closing the container.; Contains: wheat, milk, egg, sesame.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Four thin golden sesame-coated right triangles arranged in two pairs on a cooling rack. — Crisp sesame and semolina triangles.

Recipe

Sesame and semolina crackers

Thin, crisp triangles with a dense sesame topping. A short rest makes the semolina dough easier to roll without pulling back.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	250 g
Dough	Fine semolina	100 g	Use a fine grind, not coarse pudding semolina.
Dough	Fine salt	6 g
Dough	Olive oil	14 g
Dough	Water	150 g	At room temperature.
Dough	Whole milk	50 g
Topping	Medium egg	1	Beat for a thin egg wash; discard unused wash.
Topping	Sesame seeds	100 g	Untoasted; a coating allowance for three trays.
Handling	Plain flour for rolling	20 g	Dust lightly and brush away loose flour.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Mixing bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Cover or clean cloth	Use a clean lint-free tea towel or food-safe wrap. Cover resting dough without pressing down on it.
Rolling pin	Use a clean, smooth, sturdy bottle with its cap secured. Roll gently; for pastry, keep the bottle cool and dry.
Ruler	Use a clean kitchen ruler or tape measure beside the dough to check dimensions.
Soft brush for dusting	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Knife or pizza wheel	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Fork	An ordinary dinner fork is enough.
Three baking trays	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30 × 40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 72 triangles, approximately
Heat: 180°C conventional
Allow: 160 min total; 40 min active

How do I make it?

Mix and knead the firm dough
8–12 min
Mix the bread flour, fine semolina and salt in a bowl. Add the olive oil, water and milk and stir until no loose flour remains. Knead for about 5 minutes. If dry crumbs remain, add water 5 g at a time, just until the dough becomes firm and pliable.
Knead until the dough is firm and pliable.
Ready when: The dough bends without breaking and is firm rather than sticky; its surface may still feel slightly grainy.
Rest,prepare trays and heat the oven
30 min
Cover the dough and leave it at room temperature for 30 minutes. Heat the oven to 180°C conventional during the last 20 minutes. Line three 30 × 40 cm trays with baking paper.
Cover and rest the dough before rolling.
Ready when: The dough feels more supple and a small flattened piece does not spring back sharply.
Roll three thin sheets
12–18 min
Divide the dough into three equal pieces, about 190 g each. Keep two covered while rolling the first on a lightly floured worktop. Aim for a 28 × 36 cm rectangle about 1.5 mm thick. Brush off loose flour and move it onto a lined tray. Repeat with the other pieces.
Roll three evenly thin sheets.
Ready when: Each sheet is evenly thin, with no thick central patch; small edge irregularities are fine.
Brush,coat with sesame,cut and dock
10–15 min
Beat the egg and brush each sheet lightly. Scatter the sesame seeds evenly over all three sheets and press gently so they stick. Cut each sheet into twelve rectangles, roughly 7 × 12 cm, then cut each rectangle diagonally to make 24 triangles. Pierce with a fork and nudge pieces slightly apart. Discard unused egg wash.
Pierce the sesame-coated triangles and separate them slightly.
Ready when: A close layer of sesame adheres to the surface; the cuts reach through the dough and the pieces have tiny gaps.
Bake each tray until crisp
45–66 min
Bake one tray at a time for 15–22 minutes. Keep the waiting trays covered. Turn the tray around if the edges colour first. Remove any golden, dry pieces while the paler ones finish.
Bake one tray at a time until golden and dry.
Ready when: The crackers and seeds are golden rather than dark brown. A briefly cooled piece snaps instead of bending, with no leathery centre.
Cool completely
20 min
Move the crackers to racks and cool for 20 minutes before serving or storing. Let loose sesame fall away rather than packing it with the crackers.
Cool on racks before serving or storing.
Ready when: The triangles are fully cool and brittle, with no trapped warmth beneath them.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The dough shrinks as you roll it.	Its gluten is tight or it has not rested enough.	Cover the partly rolled sheet and wait 10 minutes before continuing. Give the mixed dough its full covered rest.
The seeds darken before the centres crisp.	The sheet is too thick or the oven is hotter than expected.	Lower the oven to 160°C and finish drying the centres, checking frequently. Roll uniformly thin and use pale, untoasted sesame.
The dough cracks at its edges.	The flour blend is dry or the surface was left uncovered.	Knead in 5 g water, cover and rest briefly before rolling again. Keep waiting dough pieces covered and avoid adding excess bench flour.

Useful recipe notes

Contains: wheat, milk, egg, sesame.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Sesame and semolina crackers at a glance

Makes: 72 triangles, approximately
Heat: 180°C conventional
Baking time: 15–22 min per tray;45–66 min for three trays
Cuisine / style: International

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	250 g	71.4%
Fine semolina	100 g	28.6%
Fine salt	6 g	1.7%
Olive oil	14 g	4%
Water	150 g	42.9%
Whole milk	50 g	14.3%

Method

01 · Mix and knead the firm dough

02 · Rest,prepare trays and heat the oven

03 · Roll three thin sheets

04 · Brush,coat with sesame,cut and dock

05 · Bake each tray until crisp

06 · Cool completely

What to look for

Troubleshooting

How do I make it?

Mix and knead the firm dough

Rest,prepare trays and heat the oven

Roll three thin sheets

Brush,coat with sesame,cut and dock

Bake each tray until crisp

Cool completely

What can go wrong, and how can I fix it?

Sesame and semolina crackers at a glance