BAKED MULTIGRAIN CRISPS/CRACKERS

Preparing roti and poori with whole wheat and multigrain was little boring so wanted to try something different at the same time healthy. Here comes the recipe to a HEALTHY, NO BAKING POWDER, NO BAKING SODA, NO OIL, NO BUTTER multigrain crackers. Relish these lovely crisps with mayonnaise or any dip of your choice. I tried it with egg less sweet chili mayo and it was yummy!

It doesn't involve any hard work and its not time consuming. It can be made in ten minutes and will sure be a good evening snack or even a starter. You can even try it out with whole wheat and get experimental by adding herbs and spices of your choice. 

INGREDIENTS

Multigrain flour - 1 cup 

Salt - 1 tsp

Chili pwd or pepper pwd - 1/4 tsp

Dry herb - 1/4 tsp 

METHOD

Mix the multigrain flour (I used Ashirvad multigrain flour) salt, spices and herbs first. Mix well and check for salt and spice level. Then make a dough by adding little water. The dough should be tight. Please ensure that you add water little by little to make a perfect tight dough. Roll it like a chappati, using a fork make holes on it. This prevents puffing up and cut into pieces with a knife. The thinner you roll, the crisper the cracker. 

Pre-heat the oven to 200 c for 10 mins. Place a baking sheet on a tray and then place the cut pieces. Bake for 15 mins or until the they turn light brown.