Garlic and Herb Crackers (Print Version)
# Ingredients:
→ Dough Essentials
01 -
1 cup (120g) of chickpea flour (gram flour)
02 -
½ cup (120ml) of water
03 -
2 tbsp olive oil
04 -
1 tsp garlic powder
05 -
1 tsp dried herbs (like oregano, thyme, or rosemary)
06 -
¼ tsp ground black pepper
07 -
½ tsp salt
→ Extras for Topping
08 -
Flaky salt
09 -
Sesame seeds
10 -
Dried herbs
11 -
Extra olive oil for brushing
# Instructions:
01 -
Set your oven to 350°F (175°C) and make sure your oven rack is near the center spot. Lay down parchment paper on a baking tray, letting the edges hang over a little for easier handling.
02 -
Grab a medium bowl and toss in the chickpea flour, herbs, garlic powder, salt, and black pepper. Whisk well to get rid of any lumps—if needed, sift the flour first.
03 -
Make a small hollow in the dry mix, then pour in the olive oil and about half the water. Stir with a spatula or wooden spoon, slowly adding the rest of the water as you go until the dough smooths out and no dry bits remain.
04 -
If the dough isn't holding together well, add tiny splashes of water. If it's too sticky, sprinkle in a little more flour. You’re going for a texture like firm play-dough—pliable but not sticky.
05 -
Lightly flour a clean surface with some chickpea flour and knead the dough gently for 30 seconds. The dough should feel slightly tacky but not cling to your hands.
06 -
Place your dough between two pieces of parchment to prevent sticking. Roll it out to about ⅛ inch (3mm) thick, keeping it even.
07 -
Lift off the top parchment sheet and grab a pizza cutter, sharp knife, or wheel. Score the dough into shapes—whether squares, diamonds, or rectangles is up to you.
08 -
Brush the dough lightly with olive oil or water, then sprinkle the toppings you like—sesame seeds, flaky salt, or extra herbs. Press them into the surface a little so they stick.
09 -
Move the parchment with your crackers onto the baking tray. Pop it into the oven for 15-20 minutes—start checking around 12 minutes. You’ll know they're ready when they turn golden at the edges and feel crisp.
10 -
Take the tray out and leave the crackers to cool completely right there. They actually crisp up more as they cool. For extra crunch, turn off the oven and crack the door open, leaving them inside for 10-15 extra minutes.
11 -
Once cool, snap the crackers along the scored lines. Store them in an airtight container on your counter—they’ll stay fresh for a week.
# Notes:
01 -
Don't worry if the crackers seem soft at first—they harden up a lot during cooling.
02 -
Since chickpea flour cooks faster than wheat flour, keep an eye on them after 12 minutes to avoid burning.
03 -
Rolling the dough thinner—around ⅛ inch or so—will give you a crispier final texture.
04 -
If your crackers lose their crunch later, warm them up in a 300°F (150°C) oven for about 5 minutes.