2023-09-23 19:40:07
2023-09-21 03:12:36
2023-09-20 00:00:00
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Chickpea Crackers
Posted on September 20, 2023
![A flatbread, prescored into small portions, but still in one piece on top of a plate and overflowing to the side (it's about 10 cm × 30 cm or so). A side is thin and more browned, the other side is a bit thicker and paler.]( "A flatbread, prescored into small portions, but still in one piece on top of a plate and overflowing to the side (it's about 10 cm × 30 cm or so). A side is thin and more browned, the other side is a bit thicker and paler.")
And another half-written article I had in my repo. (Am I doing #FallFinishAlong with blog articles instead of / in addition to craft projects? it feels so).
I was in need of snacks. I wanted something bready, but with a bit less carbs and more proteins. I had a bag of chickpea flour.
Ingredients were:
Mix everything as usual for bread, leave to rise for 4-6 hours.
Divide in 4 parts, roll them out to a thickness of about 1 – 2 mm, prick them with a fork (or the fancy cracker pricking tool that you don’t really need but I may have bought).
Optionally spray with a bit of water and sprinkle with salt (coarse or flake is best).
Preheat the oven to 240°C and cook for 5 minutes, or preheat the oven to 210°C and cook for 10 minutes for a dryer version.
I’ve tried both cooking temperatures: the 210°C had the big advantage of being the same as the common bread I was already making, so no additional oven time was required (it was summer. this was a consideration.), but I’m not sure which version I like best, so I think in winter I will alternate between the two.
Put it in a cotton (linen?) bag and keep it in a dry place, where it will keep for weeks (assuming you’ve made a bigger batch :D ).
This is now part of my staples.
https://blog.trueelena.org/blog/2023/09/20-chickpea_crackers/index.html
And another half-written article I had in my repo. (Am I doing #FallFinishAlong with blog articles instead of / in addition to craft projects? it feels so).
I was in need of snacks. I wanted something bready, but with a bit less carbs and more proteins. I had a bag of chickpea flour.
Ingredients were:
- 100 g wheat flour
- 100 g chickpea flour
- 100 g water
- 3 g salt
- 1 g dry yeast
Mix everything as usual for bread, leave to rise for 4-6 hours.
Divide in 4 parts, roll them out to a thickness of about 1 – 2 mm, prick them with a fork (or the fancy cracker pricking tool that you don’t really need but I may have bought).
Optionally spray with a bit of water and sprinkle with salt (coarse or flake is best).
Preheat the oven to 240°C and cook for 5 minutes, or preheat the oven to 210°C and cook for 10 minutes for a dryer version.
I’ve tried both cooking temperatures: the 210°C had the big advantage of being the same as the common bread I was already making, so no additional oven time was required (it was summer. this was a consideration.), but I’m not sure which version I like best, so I think in winter I will alternate between the two.
Put it in a cotton (linen?) bag and keep it in a dry place, where it will keep for weeks (assuming you’ve made a bigger batch :D ).
This is now part of my staples.
https://blog.trueelena.org/blog/2023/09/20-chickpea_crackers/index.html
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Nathan Lövsund 🐒 🚀
in reply to Elena ``of Valhalla'' • • •- 50g of sourdough instead of 1g of yeast
- 6h30mins rising
- 7 mins at 240°C
- the chick pea flour expired a year ago
It's not cracker crispy, more like flat bread. Does not taste bad though, would go well with an umami flavoured gravy dish.
My guess is 50g was too much. Will try again with less next time.
Elena ``of Valhalla''
in reply to Nathan Lövsund 🐒 🚀 • • •Nice idea using sourdough, I should also try it one day!