At a glance
You're mixing up a simple lentil flour dough with warm spices, rolling it thin, cutting fun shapes, and baking until crispy—all in about 30 minutes. The trickiest part is getting the dough rolled thin enough so the crackers turn out perfectly crunchy rather than chewy. These come together fast and make a satisfying gluten-free snack that's great solo or alongside dips.
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Making the dough
Mix the flour with the salt, dried garlic, cumin and dried coriander. Add the water and a tablespoon of oil, then knead until the dough is smooth.
For this step
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Shaping
Roll out the dough into a thin sheet and cut out shapes as you like. Place the crackers on a baking tray lined with parchment paper and bake in a preheated oven at 150°C for about 20 minutes, until the crackers are dry and crispy.
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Serving
Serve the crackers with, for example, tomato salsa and a yogurt dip.
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