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