I usually associate besan / chickpea flour to making pakodas and bajjis. But a few days back it suddenly struck me that I could also bake with it and then went on to think of the flavors that would go with besan.
I still have some of the Za’atar that +Priya Srinivasan gave me , so I combined the two flavors and the crackers turned out better than what I expected. In fact I was so surprised when the kids too polished them off!!!
Chickpea flour / Besan- 1/2 cup
Sesame seeds – 1/2 teaspoon each of black and white
Baking powder- 1/8 teaspoon
Za’atar – as needed
Salt to taste
Take the flour, sesame seeds, salt and baking powder in a bowl and whisk.Add oil.
Now add water little by little and mix into a non sticky dough.Don’t add water in one go.
Divide the dough into even sized pieces.[I divided it into 12 pieces of 8gms.] .Keep a ball of dough on a greased paper and place another sheet on top of it. Press it down with the back of a tumbler / bowl. Gently remove it from the paper and place on a tray lined with baking sheet. Sprinkle Za’atar over it and press it down with your finger so that it sticks on to it. Prick holes with a fork
Bake in a pre heated oven at 180 degrees C for 10 minutes / till the sides start browning. REmove from oven and place on a wire rack to cool.
- Since this was an experimental batch, I made a small quantity. You can double / triple the ingredients to make a large batch.
- Make sure the discs are even in size and thickness to ensure even cooking.
- Once the sides are brown remove from oven. It will be soft but on cooling it will turn crispy.Do not be tempted to over bake it.
- The baking time depends on the size and thickness of the crackers.It gets done quickly so have an eye on the oven at all times.
- You can replace Za’atar with dried mint / parsley/ other dried herbs of your choice.
- Store in an air tight container if making a large batch after it cools down completely.
This is part of the