Curried Parchment Bread


These crackers take on amorphous shapes so don't expect a neat little square or circle.


  • 1 tablespoon unsalted butter

  • 1 tablespoon minced garlic

  • 2 tablespoons minced fresh ginger (½ ounce)

  • 1 cup minced onion (5 ½ ounces)

  • teaspoon cayenne

  • teaspoon cardamom

  • ¼ teaspoon turmeric

  • ¼ teaspoon ground coriander

  • ½ teaspoon ground cumin

  • ½ teaspoon curry powder

  • 1 teaspoon salt

  • teaspoon freshly ground black pepper

  • ½ cup all-purpose flour, plus more for dusting

  • 1 tablespoon solid vegetable shortening


  1. 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.

  2. 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.

  3. 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.

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