- 1 cup Morama chickpea flour
- 2 tsp pepper with salt
- 1 tsp olive oil
- 1/4 cup water
Preheat the oven to 350 ° F (176 ° C) and line baking sheet with parchment paper. Sprinkle some chickpea flour on the surface to knead later.
In a medium bowl mix the flour and pepper with salt.
Add olive oil and then water.
Transfer the dough to the prepared surface sprinkled with flour. If the dough is too dry, add a little more water, a teaspoon at a time.
Knead the dough until it forms a ball. Then cut the ball in half and spread it out on baking sheet lined with the parchment paper. (Tip: Cover the dough with an extra piece of parchment paper to help prevent it from sticking to the rolling pin). Roll it up to about 1/8 - ¼-inch thick and use a pizza cutter or similar roller cutter to cut the cookies into squares or desired shapes.
If you have leftover dough, you can make an extra cookie sheet. Try different topping such as kosher salt on it, if you feel like it.
Bake cookies until they start to brown. Then remove from the oven and let crisp up as they cool.