Chickpea & Cumin Crackers

📝 Ingredients

• 150 g chickpea flour
• 3 tbsp olive oil (2 for the dough, 1 for brushing)
• 90 ml lukewarm water
• 2 tsp cumin seeds
• ¾ tsp fine salt (½ for the dough, ¼ for the top)
• ½ tsp garlic powder
• 1 tsp sweet paprika
• Black pepper

🍴 Utensils

• Small frying pan
• Mixing bowl
• Rolling pin
• Baking tray and baking paper
• Pizza cutter or knife
• Wire rack

📖 Steps

1. Preheat the oven to 180 °C (170 °C fan). Toast the cumin seeds in a small dry frying pan over a medium heat for 1 min, stirring, until fragrant. Tip them straight into the mixing bowl to stop them cooking.
2. Add the chickpea flour, ½ tsp salt, garlic powder, paprika and a grind of pepper to the bowl, then mix. Pour in 2 tbsp olive oil and the lukewarm water, and mix with a fork, then by hand, until you have a firm, smooth ball of dough.
3. If the dough crumbles, add water a spoonful at a time; if it sticks to your fingers, dust with a little chickpea flour. Cover and leave to rest for 10 min: the flour absorbs the water and the dough will then roll out without cracking.
4. Place the dough between two sheets of baking paper and roll it out as thinly as possible, to 1 to 2 mm, working from the centre outwards. The thinner it is, the crispier the crackers will be. Remove the top sheet.
5. Slide the bottom sheet and the dough onto the baking tray. Brush with the last tbsp of oil and sprinkle with the remaining salt. Score into 4 × 6 cm rectangles with the pizza cutter, without separating the pieces, then prick with a fork.
6. Bake on the middle shelf for 15 to 20 min, until the crackers are dry and golden at the edges. Keep an eye on them for the last few minutes, as the thin edges brown quickly: if the centre is still soft, remove the crackers from the edges and bake the rest for another 3 to 5 min.
7. Leave to cool completely on a wire rack: the crackers finish hardening as they cool. Then snap them along the score lines and store in an airtight container.