Preaht oven to 170 degree.
Add all the dry ingredients flour,salt,sugar,cumin powder,roasted garlic in a big bowl.
Add cold cubed butter to dry ingredients and rub it using your hand till the mixture resemblesbread crumbs.
Make a well in the centre and pour in buttermilk.Mix using a spatula just untilthe liquid is incorporated.(Donu2019t over mix else you will end with chewy crackers)
On a parchment paper sprinkle flour, shift the mixture to it and shape it into asquare(it will help in rolling the dough to a perfect square). Sprinkle some more on top.
Refrigerate at least for 1- 2 hrs.Take out the dough and using a rolling pin roll the dough as thin as possible.
Shift the rolled dough along with the parchment paper.flour, shift the mixture to it and shape it into a square(it will help in rolling the dough to a perfect square). Sprinkle some more on top. Refrigerate at least for 1- 2 hrs.
Take out the dough and using a rolling pin roll the dough as thin as possible. Shift the rolled dough along with the parchment paper.
Note: If it sticks,sprinkle little flour on top.
I divided the dough to two parts.While working with one portion,keep the other in the refrigerator.
Brush with egg wash. Sprinkle the toppings. Prick here and there randomly using a fork.
Bake for 25-30 minutes (rotating the tray in between) or until it look golden brown in colour.
Break into shards and serve with dip.
For dip add all the ingredients into a food processor and make a paste.Adjust seasoning as per taste.