Gluten-Free Emirati Chickpea Crackers (Reqqaq)

Instructions

1. 1In a large bowl, whisk together the 1.5 cups chickpea flour, 0.5 cup tapioca starch, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon turmeric powder, and 0.5 teaspoon salt until well combined.
2. 2Gradually add the 1 cup of water to the dry ingredients, mixing continuously until you have a smooth batter with no lumps. Stir in the 2 tablespoons of vegetable oil.
3. 3Heat a lightly oiled griddle or flat pan over medium heat, about 175°C.
4. 4Pour about 2 tablespoons of batter onto the hot griddle. Immediately use the back of a spoon or a spatula to quickly spread the batter into a thin circle, about 15.24-20.32 cm in diameter.
5. 5Cook for 2-3 minutes, or until the edges of the cracker look dry and slightly crispy, and the bottom is golden brown. Carefully flip the cracker and cook the other side for another 2-3 minutes until golden brown and crisp.
6. 6Remove the cooked cracker from the griddle and place it on a wire rack to cool slightly. Repeat steps 4-6 with the remaining batter until all crackers are cooked.

Related Guides