125g Flat Bread Mix
40g unsalted cold butter cut into small cubes
75mls warm water
1 heaped teaspoon paprika powder
¼ to ½ teaspoon mild chilli powder
½ teaspoon cumin seeds
Lots of gluten free flour for dusting
Salt for sprinkling
Preheat the oven to 160°C Fan Oven 170°C Gas Mark 4
You will a rolling pin, baking sheet 12 x 14 inches (30 x 36cm), round cutter 3 inches (8cm)
- Place the dough mix into a bowl and rub in the butter until the mix resembles breadcrumbs
- Add the warm water and stir until all the ingredients are wet; leave to stand for 5 minutes. Beat vigorously for 1 minute until smooth
- Take out approx. a third of the dough and place in a small bowl, stir in the paprika and chilli powder until dough turns red, add more paprika if you want a brighter colour
- Add the cumin seeds to the remaining plain dough and mix well
- Generously flour the work surface and gently knead the two doughs together until you get streaks (marbling) of paprika dough coming through
- With a well-floured rolling pin, roll out the dough to 3mm thickness. Cut out rounds and place on baking sheet.
- Gather up off cuts, reroll and cut, dough makes about 18 crackers
- Prick with a fork, cover with a clean tea towel and leave to relax for 30 minutes
- Just before baking brush each cracker with a little water (this gets rid of excess flour) and sprinkle with a little salt
- Bake for 20 to 25 minutes until dry and crisp and in some case a little puffed, leave on the baking sheet until cool, store in an airtight tin. These crackers keep very well up to 4 weeks
Tips
- Instead of paprika, make a coloured ripple of dough with turmeric and curry spices
- Spice mixes are good too - Jamaican Jerk; Caribbean spice; Harissa powder.
- Use different shaped cutters - stars, oval, squares
- Instead of sprinkling with salt add more spices of your choice
- Use crackers with cheese or your favourite dip
- Substitute butter for Oil to make this recipe vegan
See how long these stay in the tin!