They can be made with whichever seeds you prefer, though my favourite is cumin, and served with whatever dip you have lurking in the fridge.
Step 1: Ingredients and Equipment
- 275 g plain flour
- 60 g vegetable shortening
- 1 1/2 tbsp seeds (cumin, coriander or fennel are all good choices)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup water
- Large mixing bowl
- Measuring cups/scales
- Measuring spoons
- Small sharp knife (a pizza wheel would also come in handy)
- Rolling Pin
- Baking parchment
- Baking trays
- Oven heated to 200 C/400 F/Gas 6
For anyone without scales, a good weight to volume conversion guide can be found here.
Step 2: Prep
Measure the flour, baking powder and salt into the mixing bowl. Add the seeds and mix it all together. Cut the shortening into small cubes and add it to the flour mix.