Chop coriander, garlic and green chillies finely using a hand blender or a mixer grinder with out adding water.
Mix wheat flour, salt, oil, yeast, sugar, baking powder and chopped coriander in a bowl.
Add the water to the flour mixture and mix until you get a soft dough. You don’t have to add any more water.
Knead it for 2 minutes, cover with a cling film and keep it aside for 2hours. The dough would have doubled by now. Place the dough in the refrigerator for an hour.
Remove dough from fridge and let it rest for 15 minutes.
Preheat oven to 220C.
Punch down dough and knead it to make it smooth.
Roll it into a large thin rectangle.
Line and grease a baking tray. Cut the rectangle into 1 1/2" squares. Place them on the tray with out leaving space.
Prick the crackers with a fork.
Bake for 10-15 minutes.
Ensure that all the crackers are crispy by the time. Transfer the crispy crackers to a wire rack to cool. If you have any soft cracker left, then bake it further until they get crispy.
When cool store in airtight jar. Serve along with coffee.