- 1 cup chapati flour
- 1/2 cup soy flour
- 1/4 cup wheat bran
- 1/4 cup pea fibre
- 1 tsp dry instant yeast
- 1/2 cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 4 tbsp olive oil
- 1/2 to 3/4 cup water (add enough to make a pliable dough)
- salt (optional, to sprinkle over the top before baking)
Stir together flours, bran, fibre, and yeast. Add parsley and garlic to flour mixture and stir to evenly distribute. Add 1/2 cup water and the olive oil and knead as you would a bread dough. Add more water as needed to make a pliable dough. The dough should not be runny or crumbly, and you should be able to form shapes with it easily. Allow dough to rest for an hour or so.
Roll out to get a 1/16 inch (about 1.5 mm) layer, cut out into your little crackers, place on a lined baking sheet, and sprinkle some salt over the top if you want. Bake for about 12 minutes at 325 °F (about 165 °C). Allow crackers to cool on a rack and enjoy!
|Rolled out crackers – look at all that parsley!|