Chickpea crackers
Ingredients
makes ~30- 80g besan flour
- 40g plain flour
- ½ tsp sea salt
- ¼ tsp ground black pepper
- ⅛ tsp garlic powder
- 1 tbsp sesame seeds
- ½ tbsp extra virgin olive oil
- ~60ml water
Directions
Cooking mode
Prevents device sleep
- Preheat the oven to 180°C. Prepare a baking tray.
- In a bowl, whisk together the flours, salt, black pepper, garlic and sesame seeds.
- Add the olive oil and 3 tbsp water. Mix until the dough starts to come together. Add more water, 1 tbsp at a time, until a dough forms.
- Transfer the dough to a lightly floured surface. Roll out as thin as possible, about 2mm thick.
- Using a pizza cutter, cut the dough into a grid pattern. Transfer each cracker to the baking tray, leaving space between the crackers. Use a fork to prick each cracker 3 times.
- Bake for 12–14 minutes, until the crackers are golden brown around the edges. Leave to cool completely on the tray. Store in an airtight container for up to 1 week.
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