1 cup unbleached wheat flour (atta)
1/2 cup barley flour
3 tbsp cornmeal
1 1/2 tbsp toasted wheat germ (optional)
2 1/2 tbsp chick pea flour (besan)(gram flour)
1/2 tsp baking powder
1 1/8 tsp salt ( or according to taste)
1/4 tsp chilli powder ( or according to taste)
2 tbsp sesame seeds
4 tbsp extra virgin olive oil
1 tbsp honey
1 tbsp butter (slightly softened)
1/2 cup water (approximately) + 3 tbsp water if required
extra flour for dusting
Pre heat oven to 350 deg F
Mix together all the dry ingredients well.
Add olive oil,honey and butter and mix well.
Add water a little at a time and knead the dough until it is soft and pliable but not at all sticky.
Divide the dough into four equal parts
With the help of a little flour for dusting roll out each part into as thin and evenly as possible.Try not to make some parts thinner than the others as this will cause some of the crackers to darken more
Slightly score lines vertically and horizontally on the dough creating little squares but do not break it off.
Line a cookie sheet with parchment paper or aluminium foil and gently place the rolled out dough on it.
For this quantity you may need two cookie sheets or make it in two batches
Bake for about 7 to 12 minutes until slightly browner.Check frequently after about five minutes since it will depend on the thinness of the cracker.
Cool and break it off at the lines scored earlier and store in a air tight container.
Notes:
With this amount of chilli powder the crackers are not really even mildly spicy so in case you like it spicier increase the quantity of chili powder to 1/2 tsp
When serving as an appetizer be sure to have your favorite dip or some cheese to go with this.
Alternatively you can use a cookie cutter to create crackers of different shapes.
