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)


  1. Place the dough mix into a bowl and rub in the butter until the mix resembles breadcrumbs
  2. 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
  3. 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
  4. Add the cumin seeds to the remaining plain dough and mix well
  5. Generously flour the work surface and gently knead the two doughs together until you get streaks (marbling) of paprika dough coming through
  6. With a well-floured rolling pin, roll out the dough to 3mm thickness. Cut out rounds and place on baking sheet. 
  7. Gather up off cuts, reroll and cut, dough makes about 18 crackers
  8. Prick with a fork, cover with a clean tea towel and leave to relax for 30 minutes
  9. Just before baking brush each cracker with a little water (this gets rid of excess flour) and sprinkle with a little salt
  10. 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


  • 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!

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