Preheat oven to 180 degrees fan forced and arrange oven rack in the middle

Line two baking trays with baking paper (dab a little oil under paper to keep in place)

Place the chickpea flour, salt, baking powder, olive oil and warm water into TM bowl and mix 6 seconds / speed 6, scrape around bowl

Set dial to closed lid position and knead for 1 minute until the mixture starts to come together

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)

Place the chickpea mix onto the baking paper and with your hands shape the dough into a rectangle

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

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

Cut the dough into desired shapes and place onto baking tray

Re-roll leftover dough, adding only a little herbs this time (no salt otherwise it will be too salty) before cutting into shapes

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

Remove from oven and place onto cooling rack to cool completely

Store in an airtight container for up to a week