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.
Ingredients
Method
- 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
Za’Atar is not Gluten free…almost always. I believe some Jordanian recipes are but that’s not a guarantee either. Most are made with wheat berries in them. It’s important to note this for celiacs that don’t realize a spice would include wheat. They grind it and include it. Tasty as it may be it can be dangerous for a celiac to use not knowing they are eating straight wheat. You should include a quick recipe to make it so people don’t get sick on accident.
Hello Natalie … thank you so much for letting me know about the Za’atar … I did not know this. I have now put a note on making a mix that is GF for people that need to consider that … as I am not personally GF it is this sort of information that doesn’t alway seem apparent so it is so helpful to have people like yourself highlighting this … THANK YOU so much! Cheers Gina