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Gina @ The Passionate Pantry

Za'atar Chickpea Crackers

[cap id="attachment_1351" align="aligncenter" width="300"]Served and ready to eat[/cap]

These are very moorish! Delicious served as a snack on their own, or with dips and cheese.

They are gluten free and vegan, and you can use any herb flavouring you like instead of the Za’atar.

PLEASE NOTE:  Most commercial Za'atar mixes may contain gluten in the form of ground up wheat berries ... if this is an issue for you, then make your own mix by combining one part sumac berries to 2 parts dried thyme and 1 part sesame seeds (recipe taken from “Gluten-Free Artisan Bread in Five Minutes a Day.”)

You can make round, rectangle or square shapes, but if doing rounds you will need to re-roll the dough a couple of times as there is excess leftover after you have cut the shapes and you don’t want to waste it. The dough re-rolls easily, but don’t add more salt on top, just a little sprinkle of your herbs is all that is needed.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 40 approximately
Ingredients Method Notes

Ingredients
  

  • 300 g chickpea flour
  • 2 tsp sea salt flakes or 1 tsp fine sea salt
  • 1-1/2 tsp baking powder
  • 40 g olive oil
  • 100 g warm water
  • 2-3 tbls Za’atar or herb mix of choice
  • Sprinkling sea salt flakes

Method
 

  1. Preheat oven to 180 degrees fan forced and arrange oven rack in the middle
  2. Line two baking trays with baking paper (dab a little oil under paper to keep in place)
  3. Place the chickpea flour, salt, baking powder, olive oil and warm water into TM bowl and mix 6 seconds / speed 6, scrape around bowl
  4. Set dial to closed lid position and knead for 1 minute until the mixture starts to come together
  5. Place a piece of baking paper on your bread mat (the bread mat holds the baking paper in place so that you can roll on it without the paper moving)
  6. Place the chickpea mix onto the baking paper and with your hands shape the dough into a rectangle
  7. Start rolling out the dough until it is 4mm thick, trimming the uneven edges with a thin spatula and reposition them to keep a rectangle shape
  8. Sprinkle the dough with Za’atar and some extra sea salt flakes, and use your rolling pin to roll over the dough lightly to push the seasoning into the dough
  9. Cut the dough into desired shapes and place onto baking tray
  10. Re-roll leftover dough, adding only a little herbs this time (no salt otherwise it will be too salty) before cutting into shapes
  11. Bake one tray at a time for 8 minutes, turn tray around so that you get an even bake and continue to bake for another 8 minutes … check to see if the crackers are lightly brown on the edges, and if not bake for another 2 minutes
  12. Remove from oven and place onto cooling rack to cool completely
  13. Store in an airtight container for up to a week

Notes

Adapted from recipe here