Preparation / Directions:
Preheat the oven to 325.
Melt the butter over medium heat in a small frying pan. Add the onion, garlic, and ginger (if using fresh ginger) and saute until the onion is translucent. Add the cumin, coriander, turmeric, and cayenne (and, if using it, the ground dried ginger) and stir well over medium heat for about 1 minute.
In a large bowl or in the food processor, stir together the flour and salt. Add the spice mixture and blend very well until the mixture resembles coarse meal and is a bright yellow color. Slowly add the water and blend until the dough will hold together in a cohesive ball.
Divide into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, 1/16 to 1/8 inch. With a sharp knife, cut into 2 inch squares or other shapes. Prick each one 2 or 3 times with the tines of a fork.
Bake for 20 to 25 minutes, until crisp. Cool on a rack.
VARIATIONS: If necessary, substitute 2 tblsp. curry powder for the cumin, turmeric, coriander and cayenne. Curry powder is simply a commercial blend of various spices. For a spicier cracker, increase the amount of cumin, coriander and turmeric to 2 tsp each. And for a more fiery cracker, increase the amount of cayenne.