3/4 cup Wheat Flour
1/4 cup All Purpose Flour
1 tsp Chile Powder
1 Tbsp Ajwain seeds
1 tsp Parsley flakes
1 tsp Flax seeds (used milled flax seeds)
1/2 tsp Salt or to taste
1n 1/2 Tbsp Olive Oil
1 Tbsp yogurt
Water as needed
Preheat oven to 350°F.
Line baking tray with parchment paper and keep ready.
In a bowl, add all the dry ingredients and mix well, then blend in the yogurt. Add olive oil and mix very well. Using water, knead the dough until it is somewhat stiff and smooth. Divide the dough into two halves. Take one half and place on a lightly floured surface, roll it to about 1/4" thick circle and cut to desired shape using cookie cutter or simply using a rim of a jar. Prick the cut out dough with a fork, and then arrange it onto a lined baking tray. Repeat the same procedure for the other half of the dough.
Bake it for 15-20 minutes or until it turns light golden brown and crisp.
Perfect for a light savory snack or as an accompaniment to main course.