Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Curried Parchment Bread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 4 These crackers take on amorphous shapes so don't expect a neat little square or circle. Ingredients 1 tablespoon unsalted butter 1 tablespoon minced garlic 2 tablespoons minced fresh ginger (½ ounce) 1 cup minced onion (5 ½ ounces) ⅛ teaspoon cayenne ⅛ teaspoon cardamom ¼ teaspoon turmeric ¼ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon curry powder 1 teaspoon salt ⅛ teaspoon freshly ground black pepper ½ cup all-purpose flour, plus more for dusting 1 tablespoon solid vegetable shortening Directions Heat oven to 325 degrees. Warm butter in saute pan over medium heat. Add garlic, ginger, and onion; cook until very fragrant, about 3 minutes. Stir in spices and 1/2 teaspoon salt, and pepper to taste; cook for 30 seconds. Remove from heat; allow to cool. In a food processor, pulse flour and remaining 1/2 teaspoon salt. Add shortening; pulse until mixture resembles coarse meal. With machine running, gradually add 5 tablespoons of spice mixture; process until the dough comes together. Transfer dough to a lightly floured surface; divide into four equal parts. Roll out dough as thinly as possible into a 9 1/2-by-11-inch rectangle. Transfer to an ungreased baking sheet; bake for 10 minutes. Turn, and bake an additional 5 minutes, until firm. Transfer to wire rack to cool. Store in airtight plastic container. Cook's Notes If the dough is too wet, sprinkle with flour. Rate it Print