Tenina.com's Za'atar Chickpea Crackers



  1. Preheat oven to 180ºC fan forced and arrange oven rack in the middle.

  2. Line two baking trays with baking paper (dab a little oil under paper to keep in place).

  3. Place chickpea flour, salt, baking powder, olive oil and warm water into TM bowl and mix 6 sec/speed 6. Scrape down sides of bowl.

  4. Knead 1 min/Interval to bring the mixture together.

  5. Place a piece of baking paper onto a Silpat mat (the mat will hold the baking paper in place so that you can roll on it without the paper moving).

  6. Tip the cracker mix onto the baking paper and with your hands shape the dough into a rectangle.

  7. Roll out the dough until it is 4mm thick, trimming the edges with a thin spatula and repositioning them to keep an even, rectangular shape.

  8. Sprinkle the dough with Za’atar and some extra sea salt flakes. Use your rolling pin to roll over the dough lightly to push the seasoning into the dough. Cut the dough into desired shapes (easiest is small rectangles) and place onto baking tray.

  9. If there are any off-cuts of dough, roll out again and repeat adding only a little herbs this time (no salt otherwise it will be too salty).

  10. Bake one tray at a time for 8 minutes, turn tray around and continue to bake for another 8 minutes until the crackers are lightly brown on the edges. Add a further 2 minutes if needed.

  11. Remove from oven and place onto cooling rack to cool completely. Store in an airtight container for up to one week.


Makes about 40 medium sized crackers.

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