Rosemary Crackers
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1 cup unbleached all purpose flour
1 cup chickpea flour
1/2 teaspoon salt
1 teaspoon baking powder
2/3 cup warm water
1/3 cup olive oil
2 to 3 tablespoons toasted sesame seeds
1 1/2 tablespoons chopped fresh rosemary
sea salt, to lightly sprinkle on top, optional
Preheat oven to 400ºF (200ºC) Line a baking tray with baking parchment paper.
In a large bowl combine, flour, chickpea flour, baking powder, sesame seeds, and chopped rosemary. Stir in the water and oil, mixing until a smooth dough has formed. Halve the dough.
On a lightly floured surface, roll out half the dough into a large square, as thin aa you can get it... about 1/4 inch or so, they will puff up a bit more in the oven. You can also roll the dough out on a clean sheet of baking parchment paper.
Cut rolled out dough into small squares or shapes, by hand or by cutter. Place the shapes on to the prepared baking sheet. Pierce with a fork and lightly sprinkle with the sea salt.
Bake until crackers are dry and golden, about 10 to 12 minutes. Pulling the really brown ones. Cool completely on wire racks. Store in an airtight container.
Notes: you can add more or less of the sesame seeds or not add them at all, it comes down to personal taste. You may also try using a different oil. I cut the cracker dough into shapes by hand, using a ravioli cutter.
Hope everyone had a lovely weekend! - JD