• Pre heat the oven to 180C/350F

Make the Dough

• Start by mixing chickpea flour with salt, dried rosemary and a pinch of turmeric in a bowl.
  150 g chickpea flour, A big pinch of salt, 1 tsp rosemary, a small pinch of turmeric
• Add extra virgin olive oil and water. Stir everything together until it forms a thick, spreadable paste. The turmeric gives a lovely golden hue while rosemary adds aroma and flavor.
  1 1/2 tbsp olive oil, 90 ml cold water

Spread the Mixture

• On a baking tray lined with parchment paper, spoon the mixture out. Place another sheet of baking paper on top slightly oiled to prevent too much sticking, and use a rolling pin to flatten the mixture evenly.
• Aim for uniform thickness to avoid uneven baking but we're not machines, so the sides might be more brown then the rest, that's okay.
• Carefully peel the baking paper on the top off the mixture.

Score and Season

• Season the top with a bit more salt and rosemary. Using the back of a knife, gently score the dough into squares-this helps the crackers break apart easily after baking.

Bake Until Crispy

• Slide the tray into a preheated oven (180C/350F) and bake until the crackers turn golden and crispy. Let them cool before breaking them apart along the scored lines.