This a yeast based cracker. Yes I am trying to befriend with yeast again. Don’t know the reason but my migrane triggers with active dry yeast. But with Instant yeast , I am OK.

Followed the recipe completely only substituting dry yeast to instant.

1. Bring together & boil no II ingredient in a vessel till butter is melted. Cool till lukewarm
2. In a separate bowl mix together all dry ingredients (I)
3. Add water & the lukewarm wet ingredient to the dry mixture to form a sticky dough
4. Cover keep in the fridge overnight. *Note: Dough wont rise too much.
5. Next day remove the dough from the fridge & bring to room temperature
6. On a working table, dust the flour
7. Roll the dough & then fold to form an envelope
8. Turn it to 90 degree, fold and then roll into very thin sheet.
9. Cut into squares & prick with fork or tooth pick. sprinkle with sea salt
10. Transfer to baking sheet. Bake in a preheated oven at 200 degrees for 10 -12 minutes or till light brown.
11. When done transfer to wire rack & cool.
12. Can be stored in an airtight container.