Chapati Crackers

 

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A little happenstance created this chapati cracker recipe when a chapati was left in the oven for too long, turning it into a cracker! Make it plain or add some herbs and spices for flavour. Enjoy!

Thyme Chapati Crackers

Chapati Crackers

Yields: Two 10-12 inch crackers
Prep Time: 10 minutes
Baking Time: 12-14 minutes or until golden brown


ingredients

1 ¼ cups + 2 tsps more all-purpose einkorn flour, or all-purpose flour
¼ tsp salt
⅓ cup water
2 tsps olive oil

Spices & Herbs to add for a tasty variety of crackers:
2 tsps dried rosemary or thyme
2 tsps fennel seeds
1-2 tsps cumin seeds
1-2 tsps kalunji seeds

* einkorn is an ancient non-hybridized wheat, low on the gluten index

INSTRUCTIONS

  1. Preheat oven to 350°F / 188°C.

  2. Combine all the ingredients to make a dough, and knead the dough well for about 5 minutes.

  3. Divide dough into 2 balls.

  4. Roll out the dough right on your parchment covered cookie sheet with a small or medium size rolling pin, dusted with some flour, .

  5. Bake for 12-14 minutes, or until golden brown. Take them out of the oven.

  6. Let sit for a few minutes on a rack, then crack into pieces. With this batch pictured here, I may have not rolled the centre as thin as the outer edges, so the centre did not crack as crispy as the outer part, but we all loved it anyway.

Serve with your favourite soup, or try it with this hearty vegan lentil stew.

Enjoy!

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