Instructions
Start by adding all the dry ingredients, including mixed seeds, nutritional yeast, oregano, garlic, chili flakes (optional for heat), and salt, to a large mixing bowl. Pour in olive oil and warm water, stirring until everything is well combined. Let the mixture sit for about 5 minutes, allowing the chickpea flour and seeds to absorb the liquids, which will make the dough easier to manage.
Once the dough has rested, transfer it onto a piece of baking paper, which aids in rolling and later transferring to the baking tray. Cover the dough with another piece of baking paper and use a rolling pin or bottle to roll it out to a thickness of ~0.25 cm. The thickness you choose will influence the crunchiness of the finished crackers.
