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Ginger Millet Crackers


  • 1 1/2 cups unbleached all-purpose flour
  • 1/4 cup cornmeal
  • 1/4 cup millet
  • 2 tablespoons ground ginger
  • 1 teaspoon baking powder
  • 3/4 teaspoons kosher salt plus more for sprinkling
  • 1 lemon, zested
  • 1/2 cup water
  • 1/3 cup olive oil


  • Preheat oven to 450º F.
  • Combine flour, cornmeal, millet, ginger, baking powder, salt, and lemon zest in a medium bowl.
  • Whisk together water and olive oil. Pour liquid into the dry ingredients in a steady stream while stirring with a wooden spoon. Continue stirring until a dough forms.  Gently knead the mixture until it is smooth, about 5 to 6 times.
  • Divide the dough into three pieces.  Working with one piece at a time, roll dough as thinly as you can between two pieces of parchment paper (lift the paper on each side and reapply it once or twice during rolling to prevent sticking).
  • Remove the top piece of parchment paper and scatter salt over the surface. Press salt down gently with the rolling pin to help it adhere.
  • Using a pizza cutter or sharp knife, slice the dough into diamonds.  Leaving the crackers intact on the bottom sheet of parchment paper, slide it onto a baking sheet.  Repeat with remaining dough.
  • Bake crackers until pale golden and slightly browned around the edges, about 10 to 12 minutes. Cool and serve.
  • If not serving right away, cool crackers completely and store in an airtight container for up to two days. Refresh crackers in a warm oven.