India-Style Crackers

• rice flour↗1 cup
• all-purpose wheat flour↗1 cup
• baking powder↗1 teaspoon
• anise seed2 teaspoons
• cumin powder↗1 teaspoon
• coriander powder or 1/2 teaspoon fennel↗1⁄2 teaspoon
• cardamom powder↗1⁄2 teaspoon
• chili powder (more if you like 'spicy'!)↗1⁄2 teaspoon
• turmeric powder (optional)↗1⁄4 teaspoon
• dried coriander, leaf or 4 teaspoons dried parsley↗4 teaspoons
• himalaya salt or 1 1/2 teaspoons kosher salt↗1 1⁄2 teaspoons
• sugar↗1 teaspoon
• butter, gently melted or 2 tablespoons olive oil↗2 tablespoons
• half-fat cream (more might be necessary depending on absorbency of flour) or 100 ml milk (more might be necessary depending on absorbency of flour)↗120 ml

Step-by-step instructions

1. 1

   Preheat oven to 160 degrees Celsius.

2. 2

   In a medium bowl, mix rice and wheat flours, baking powder, spices, chopped curry leaf, sugar and salt.

3. 3

   Drizzle melted butter over the flour mixture. Slowly add (coconut) milk/cream and stir with a fork. Add a bit more if necessary to achieve a consistency that enables you to bind the flours without getting too moist.

4. 4

   Line an oven tray with a baking sheet. Take a quarter of the dough and press flat between two sheets of baking parchment. Use rolling pin to flatten to 1mm thin.

5. 5

   Peel off top sheet and place bottom sheet containing rolled dough in a baking tray. Use a pizza cutter or wavy roller to cut dough into strips (they'll come apart after baking).

6. 6

   Bake in the middle of oven for 25-35 minutes until the crackers are lightly browned and crispy when cooled on a wire rack.

7. 7

   Store in an air-tight container if the air around you is humid.