Indian-Style Poppy Seed Wafers

As if there wasn't already some confusion over the terms biscuit, cracker and scone, I'm going to throw the word wafer into the fray. Not quite a biscuit, most decidedly breadier than a cracker, yet not exactly a scone, these Poppy Seed Wafers from Yamuna's Table are a baked version of a Bengali treat known as neemki or nimki (or flour cracker) that is traditionally deep-fried.

A perfect accompaniment to a soup and salad for a light, but satisfying meal, these wafers are also a good choice for an appetizer or late night snack. I found the taste improved after they were left to cool and sit for a few hours. Ms. Devi advises they will keep for up to 5 days if stored in an airtight container.

Poppy Seed Wafers

1 1/2 cups of whole-wheat pastry flour
2 1/2 teaspoons of baking powder
1/2 teaspoon of sea salt
1/4 teaspoon of baking soda
4 tablespoons of mustard oil or 4 tablespoons of cold butter, cut into chunks (I used butter)
2/3 cup of buttermilk
black or white poppy seeds for coating

In a food processor, pulse together the dry ingredients. Add the oil or butter, and process until the mixture resembles a fine meal. Now pour in the buttermilk and pulse until a dough is formed. Turn out onto a lightly floured board and knead a few times. Divide the dough into two equal portions, and roll into 1 inch wide logs. Divide the logs into roughly 10 equal portions (you should have 20 small balls of dough in total).

Spread some poppy seeds onto the board, pat each piece of dough into a 1 1/2 inch round and coat both sides with poppy seeds. Roll into a 3 inch round and transfer to an ungreased baking sheet. Add more poppy seeds to the board as needed.

Bake in a preheat 400 degree oven for 12 - 15 minutes, or until the wafers turn golden brown. Cool on a wire rack. They will keep for about a week in a tightly covered container.

Makes 20 wafers.