Chickpea Flour Crackers

I guess the chickpea flour was calling out to me from the pantry so I decided to make crackers. Savoury bite sized morsels for snacking or with soup. A bit of blue cheese or stilton on top would do nicely too.  

Chickpea Flour Crackers 

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1 cup flour

1 cup chickpea flour
1/2 teaspoon salt
1 teaspoon baking powder
1 and 1/2 teaspoons poppy seeds*
1/2 teaspoon paprika*
1/4 cup grated parmesan
2/3 cup warm water
1/3 cup vegetable oil or light olive oil*

* You may want to try other ingredients such as cayenne, sunflower seeds, chives, turmeric, cumin, or curry powder.
* I used Camelina oil instead of vegetable oil or light olive oil. Coconut oil would also be a nice substitution.

Method:    

Pre-heat oven to 400ºF. Get a baking tray and set aside.   

In a large bowl, combine flour, chickpea flour salt, baking powder, poppy seeds, paprika, and parmesan cheese.

Stir in water and oil, mixing until a smooth dough forms. Divide the dough in two halves.

Place a sheet of parchment paper on a clean flat surface. Take one half of the dough and gently shape it into a square or a nicely compact rectangle. With a well floured rolling pin, roll the dough into a large square as thin as you can get it. Roughly about a 1/4 inch. You will have to keep re-flouring the rolling pin because the dough is soft and a bit sticky or lightly flour the top of the dough as you roll. 

Once the dough is all rolled out cut into small pieces using a knife or a pastry wheel cutter or a small cookie cutter. I used a pastry wheel cutter. Using a fork pierce all over the dough. This prevents the crackers from puffing up too much. Lift the parchment paper with the doughy crackers carefully over to the baking tray and place it on baking tray, parchment paper and all. Easy... no transferring onto the tray or greasing the tray. Repeat with the remaining dough. 

Bake until crackers are dry and golden... for about 10 -13 minutes. You may have to pull the really brown as they bake to prevent them from burning. Cool on wire racks, parchment paper and all, and store in an air tight container. 

What started out as a square became looking more like a geographical land mass. I rolled the dough as best I could. Cut it into squares and they were ready for the oven.  

After 13 minutes they were puffed up and browning nicely. However I found a few extra minutes helped to achieve a more toasted baked look. Easy to pull apart and crisp.

Have a good weekend everyone! - JD