Chapati Crackers
Hi I’m Evangeline! Welcome to my blog. I am mom and lover of all things health and wellness. By profession- a Registered Massage Therapist and Yoga & Ayurveda consultant. I started this blog back in the early days of Covid19 as a way to stay in touch with my clients, and it’s grown into a space to share what I love most. Here you’ll find health tips and nourishing recipes I make for my family, sprinkled with Ayurveda and Yoga wisdom. My hope is that these posts inspire you to care for yourself in small, joyful ways and feel a little more balanced in everyday life.
A little happenstance created this chapati cracker recipe when a chapati was left in the oven for too long, turning it into a cracker! Make it plain or add some herbs and spices for flavour. Enjoy!
Thyme Chapati Crackers
Chapati Crackers
Yields: Two 10-12 inch crackers
Prep Time: 10 minutes
Baking Time: 12-14 minutes or until golden brown
ingredients
1 ¼ cups + 2 tsps more all-purpose einkorn flour, or all-purpose flour
¼ tsp salt
⅓ cup water
2 tsps olive oil
Spices & Herbs to add for a tasty variety of crackers:
2 tsps dried rosemary or thyme
2 tsps fennel seeds
1-2 tsps cumin seeds
1-2 tsps kalunji seeds
* einkorn is an ancient non-hybridized wheat, low on the gluten index
INSTRUCTIONS
Preheat oven to 350°F / 188°C.
Combine all the ingredients to make a dough, and knead the dough well for about 5 minutes.
Divide dough into 2 balls.
Roll out the dough right on your parchment covered cookie sheet with a small or medium size rolling pin, dusted with some flour, .
Bake for 12-14 minutes, or until golden brown. Take them out of the oven.
Let sit for a few minutes on a rack, then crack into pieces. With this batch pictured here, I may have not rolled the centre as thin as the outer edges, so the centre did not crack as crispy as the outer part, but we all loved it anyway.
Serve with your favourite soup, or try it with this hearty vegan lentil stew.
Enjoy!
