Yogurt Dill Crackers Recipe

Ash Tyrrell

Yogurt Dill Crackers Recipe

I still remember the first time I pulled these little squares out of the oven and watched them turn a soft golden brown around the edges. I wasn't expecting much from a dough made mostly of flour and yogurt, but the smell of warm butter and dill filling my kitchen told me otherwise. One bite in, and I knew I had found my new go-to snack cracker.

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Total Time 13

Servings: 10

Ingredients Method Notes

Ingredients

Whole wheat pastry flour 1 1/2 cups – this softer flour keeps the crackers light instead of dense and tough.
Fine sea salt 1/2 teaspoon – wakes up all the other flavors in the dough.
Dried dill 1 1/2 teaspoons – gives the crackers their signature herby, slightly grassy flavor.
Unsalted butter 6 tablespoons, divided – 4 tablespoons at room temperature for the dough, 2 tablespoons melted for brushing before baking.
Plain yogurt 1/2 cup – adds tang, helps bind the dough, and makes the texture more tender.

Method

I start by whisking the flour, salt, and dill together in a large bowl so the seasoning is evenly distributed. Then I beat in the room-temperature butter until the mixture looks crumbly, almost like cornmeal. Finally, I mix in the yogurt until everything comes together into a thick, shaggy dough.
Once the dough is formed, I cover the bowl tightly and leave it in a warm spot in my kitchen for 8 to 12 hours. This resting period softens the grain and mellows the flavor, so don't rush this part even though it's tempting.
After resting, I preheat my oven to 450°F and line two baking sheets with parchment. I divide the dough into four pieces, flour my counter, and roll each piece out to about 1/16-inch thick before cutting it into small 1 1/2-inch squares.
I arrange the squares on the baking sheets with a little space between each one, brush them with melted butter, and prick each square with a fork. They bake for just 6 to 8 minutes, until the edges turn golden. I pull them out and let them cool completely on a wire rack before storing

Notes

I always use room-temperature butter for the dough itself; cold butter makes it much harder to work into the flour evenly.
I roll the dough as thin and even as I can, since uneven thickness means some crackers burn while others stay soft.
I like using fresh, plain yogurt rather than flavored varieties, since anything sweetened throws off the savory flavor.
I keep a close eye on the oven during the last two minutes of baking, because these crackers go from golden to overdone quickly.
I let the crackers cool completely before storing them, otherwise trapped steam makes them go soft.