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.
- 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.