CHICKPEA & POLENTA HOMEMADE CRACKERS

CHICKPEA & POLENTA HOMEMADE CRACKERS

INGREDIENTS

•  2 cups Chickpea Flour + extra for dusting

•  Olive oil

•  1 cup instant polenta

•  A pinch of salt

•  Freshly milled black pepper

•  1 cup cold water

INSTRUCTIONS

1.  Preheat oven to 160C Fan Force/ 180C Convection Oven. Line baking tray with a baking paper and drizzle some olive oil over it. Set aside.

2.  In a mixing bowl, add chickpea flour, polenta, salt, pepper and stir to combine with a fork.

3.  Slowly stir in cold water until a dough is formed. Use your hand to knead until the dough is pliable. If the dough feels sticky, add more chickpea flour.

4.  Dust the rolling pin and the pastry board generously with chickpeas flour. Take a quarter portion of the dough and dust it with chickpea flour. Flatten the dough with a rolling pin as flat as you can without breaking the dough. Use a knife to cut into squares or rectangles. Repeat this step with the remaining dough.

5.  Place them on the prepared baking tray and gently prick the surface with a fork. Lightly drizzle with olive oil. Bake in the preheated oven for 10 to 15 minutes until the crackers become golden brown.

6.  Serve the crackers with your choice of dips.

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