Garlic Herb Chickpea Flour Crackers (Print Version)
# Ingredients:
→ Cracker Dough
01 -
120 g chickpea flour (besan)
02 -
120 ml water
03 -
2 tablespoons olive oil
04 -
1 teaspoon dried mixed herbs (rosemary, thyme, oregano)
05 -
1 teaspoon garlic powder
06 -
0.5 teaspoon salt
07 -
0.25 teaspoon black pepper
→ Optional Toppings
08 -
Sesame seeds
09 -
Flaky sea salt
10 -
Additional dried herbs
11 -
Extra olive oil, for brushing
# Instructions:
01 -
Preheat the oven to 175°C and position the rack in the middle. Line a baking sheet with parchment paper, extending paper beyond the edges for easy removal.
02 -
In a medium mixing bowl, whisk together chickpea flour, dried mixed herbs, garlic powder, salt, and black pepper. Break up any clumps by whisking well or sifting if necessary.
03 -
Make a well in the dry mixture. Pour in olive oil and half of the water. Stir with a wooden spoon, gradually adding the remaining water, until a smooth, cohesive dough forms.
04 -
If the dough feels too dry, add water a teaspoon at a time. If too wet, sprinkle in chickpea flour. The dough should be firm yet pliable, resembling play-dough.
05 -
Transfer the dough to a clean surface lightly dusted with chickpea flour. Knead gently for about 30 seconds until the texture is smooth and slightly tacky but not sticky.
06 -
Place the dough between two sheets of parchment paper. Roll to an even thickness of 3 mm (⅛ inch) using a rolling pin.
07 -
Remove the top parchment sheet. Using a pizza cutter or sharp knife, score the dough into preferred cracker shapes. Brush lightly with water or olive oil and sprinkle with optional toppings if desired. Press gently to adhere.
08 -
Transfer the parchment with dough onto the prepared baking sheet. Bake for 15–20 minutes, checking after 12 minutes. Crackers should be golden at the edges and firm to the touch.
09 -
Remove from the oven and allow to cool completely on the baking sheet. For extra crispness, turn off the oven, crack the door, and leave the crackers inside for another 10–15 minutes.
10 -
Once fully cooled, break crackers along scored lines. Store in an airtight container at room temperature for up to one week.
# Notes:
01 -
The dough's hydration may vary depending on brand and humidity; adjust water or flour as needed for a smooth, pliable texture.
02 -
For uniform baking, ensure dough is rolled to an even thickness and edges are not thinner than the center.
03 -
Allow crackers to cool completely for maximum crispness before storing.