Preheat oven to 375.
In a large bowl, combine chickpea flour, salt, mustard seeds and Gateway to the North. Make a well and pour in oil and water. Stir gently to form dough, adding more water or flour if needed. Form into a disc.
Place dough on a Silpat or sheet of parchment paper and carefully roll out to 1/8" thickness (thicker crackers won't get crispy, so the thinner the better). If the dough sticks to your rolling pin, you can either put another sheet of parchment paper on top or lightly dust with more chickpea flour. Using a sharp knife, cut the dough into pieces around 1" square and poke holes in each piece to prevent puffing. Transfer Silpat or parchment onto a cookie sheet and bake 15-18 minutes until edges start to brown. Transfer to a rack to cool and store in an airtight container.
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