If you’ve given up grains, crackers may seem out of the question. But no longer, thanks to chickpea flour. A short list of ingredients comprise the basic cracker, and then you are free to add just about any flavors or toppings that suit your fancy. For example, za’atar, an Arabic blend of thyme, marjoram, sesame seeds, and sumac, elevates these crispy bites from great to grand.
- Yield: 48 Crackers
- 2 tablespoons dried thyme leaves
- 2 tablespoons toasted sesame seeds
- 1 tablespoon dried marjoram leaves
- 1 tablespoon sumac or finely grated lemon zest
- ½ teaspoon fine sea salt
- 2 cups (240 grams) chickpea flour
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- ¼ cup olive oil
- 8 tablespoons warm (not hot) water
- To make the za’atar, coarsely grind the thyme, sesame seeds, marjoram, sumac, and salt with a mortar and pestle.
- To make the crackers, preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a food processor, process the flour, baking powder, and salt until blended. Add the oil; pulse until the mixture resembles moist sand. With the motor running, drizzle in 4 tablespoons of the water; add an additional 3 to 4 tablespoons of water until the mixture just comes together into a ball. Divide the dough in half.
- Place half the dough on a large piece of parchment paper. Place a second large piece of parchment paper on top of dough. Using a rolling pin, roll the dough to a ⅛-inch thickness. Using a 2-inch round cookie cutter or biscuit cutter, cut out the crackers and place them on the prepared baking sheet. Re-roll dough scraps and cut out the rest.
- Sprinkle each cracker with a small amount of za’atar, gently pressing it into the dough.
- Bake for 14 to 18 minutes, until golden brown. Transfer the crackers directly onto a wire rack with a spatula to cool completely. Repeat with the remaining dough and za’atar.