In warm water, add salt, yeast and allow yeast to foam for about 5 – 10 minutes. If using instant yeast, skip this step.
Finely chop coriander and green chilies using a hand blender or a mixer. I ground it in a mix without adding any water.
Mix flour, salt, baking powder, cilantro and green chilies in a bowl. If using instant yeast, add sugar and yeast also to the flour mixture.
Take butter and oil in saucepan and heat it until butter melts. Do not heat it for too long. If using instant yeast, add water to butter when melting it.
Add butter mixture and yeast mixture to the flour and mix well to make soft dough.
Knead the dough for a couple of minutes, cover with cling or saran wrap and keep it aside for 2 hours or until the dough doubles in volume.
Place the dough in the fridge for an hour.
Remove from fridge and let it rest on countertop for 15 minutes.
Preheat the oven to 450 F / 220C. Grease a large baking sheet and keep it aside. (I lined the sheet with aluminum foil and then oiled it.)
Punch down the dough and knead it to make smooth dough. Divide the dough into 5 equal balls.
Dust the rolling surface with flour and roll out each ball into 6 x 6” square.
Cut each square into 3 equal strips and each strip into 3 equal parts; 9 squares of 2” x 2”. Place these on the baking tray.
Prick crackers with a fork and bake in a preheated oven for 10 minutes or until golden brown, flipping the crackers half way into baking.
Crackers should be crispy and transfer to cooling rack to cool. If there are any soft crackers, bake those until crisp.
When cool, store in an airtight container.