Ingredients and method to make Rice crackers
3/4 cup rice flour
1/2 cup chick pea flour (besan) (gram flour)
3 tbsp cornmeal
2 tbsp wheat germ
1/2 tsp baking powder
salt to taste (I used about 1 tsp)
1/2 tsp chilli powder (or according to taste)
3 tbsp brown sesame seeds
5 tbsp extra virgin olive oil
approximately 1/2 cup water
Either some flour for dusting or 2 large ziploc bags
In a large bowl add all the dry ingredients and mix well.
Add olive oil and mix well.
Add water slowly few drops at a time and keep kneading the flour until the dough is soft but not sticky. Knead for another minute or so.
Make 5-6 large lemon sized balls of the dough.
Roll out this dough into as thin a circle as possible ,you can do this in two ways, either the traditional way using flour for dusting or place a ziploc or any other heavy plastic bag on a smooth surface and place one lemon sized ball on it and flatten with hand, place another ziploc on it and then proceed to roll it out as thin as possible.
Line a cookie sheet with either parchment paper or foil and gently place the rolled out dough on this. Remember to remove the ziploc from both sides of the dough.
Use a pizza cutter or knife to score lines horizontally and vertically on the dough.
Bake in the oven for 7 to 12 minutes.
Baking times will vary depending on the thickness of the rolled out dough.
Cool on a wire rack and break the crackers at the scored lines. Store in an airtight container.
Enjoy with tea /coffee or just as a snack.
