Za’atar spiced chickpea crackers

Za’atar spiced chickpea crackers

By
From
The Yoga Kitchen
Makes
32 crackers
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient

For the za’atar

Quantity Ingredient
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh marjoram, finely chopped
1 tablespoon sumac
1 tablespoon ground cumin
1 teaspoon toasted fennel seeds
1 tablespoon toasted sesame seeds
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

For the crackers

Quantity Ingredient
350g chickpea flour
1 teaspoon sea salt
1 1teaspoon gluten-free baking powder
2 tablespoons extra-virgin olive oil, plus extra for coating
75ml warm filtered water
sea salt flakes, to garnish

Method

  1. To make the za’atar, preheat the oven to 180°C. If using fresh herbs, place the thyme and marjoram leaves on a baking tray (baking sheet) and place in the oven for 10 minutes.
  2. Use a mortar and pestle to grind the oregano and marjoram leaves finely. Remove any ‘woody’ pieces. Now add the sumac, cumin, fennel and sesame seeds, sea salt and black pepper and give another quick crush to combine. Set aside in a small bowl.
  3. Next, make the crackers. In a large bowl, mix the flour, salt and baking powder together. Using your hands, rub the oil into the flour for a few minutes to distribute it evenly with no lumps. Gradually work in the warm water until the mixture forms a ball (if the dough is still a little dry, add more water). Turn out onto a lightly floured surface and knead for 5 minutes. (Alternatively, place the flour, salt and baking powder in a food processor with the dough hook. Add the olive oil and process briefly, then with the machine running, gradually trickle in the warm water until the mixture forms a dough ball. Continue to run the machine for 1 minute to knead the dough.)
  4. Divide the dough in half and wrap in clingfilm (plastic wrap) forming a disc like-shape. Leave to rest for 15 minutes.
  5. While the dough is resting, preheat the oven again to 180°C and line 2 baking trays (baking sheets) with baking paper (parchment paper). Then prepare a flat surface with 2 pieces of baking paper.
  6. Place one piece of dough on top of one piece of baking paper then, with wet hands, slightly flatten the dough with your palm. Cover the dough with a second piece of baking paper and roll the dough until it is roughly 3–4mm thick. Remove the top paper and trim the edges square with a knife. Place on a baking tray and repeat the process.
  7. Sprinkle the dough with a little za’atar, then gently roll the rolling pin over the dough again to push the za’atar into the dough. Using a pastry brush, lightly brush the tops of the dough squares with olive oil, then sprinkle with salt. Using a sharp knife or pizza cutter, cut out crackers in your desired shape (squares are easiest) and transfer to baking trays.
  8. Bake for 15–20 minutes. The crackers are cooked when slightly browned. Allow to cool on the baking trays and store in an airtight container.
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