Makes: 3–4 trays of thin, crunchy crackers

Ingredients

200g gram flour (chickpea flour)

100g cornflour

100ml olive oil

300ml cold water

1–2 tsp ground turmeric (adjust for colour)

2–3 tbsp seeds (cumin or nigella recommended)

Coarse sea salt, to taste

Method

Preheat oven to 160°C fan (180°C conventional).

In a bowl, whisk together gram flour, cornflour, turmeric, olive oil, and cold water until smooth.

Stir in seeds and a pinch of coarse sea salt.

Line 3–4 baking trays with parchment or silicone sheets.

Pour the mixture evenly across trays, spreading into a thin, level layer (the thinner, the crispier).

Bake for 15–20 minutes, until golden and crisp. Check at 15 minutes — the edges should be firm and starting to lift.

Leave to cool on trays, then break into rustic crackers or cut into shapes while still warm.