Crispy Flatbreads – It’s crunch time!
The next time you go for a dip make these little crackers. They are so easy to make and with 50% wholemeal, they’ll also help to add to your daily fibre intake.
makes ~200g
for the crispy flatbreads
75g wholemeal flour
75g 0,0 flour – strong bread flour
2 tablespoons olive oil
1 teaspoon castor sugar
1 teaspoon of sea salt
70-90ml water – it will depend on your flour
for the decor
1 tablespoon honey
1 tablespoon warm water
sea salt
chilli flakes (optional)
seeds – add any combination of the following:
poppy
fennel – love these!
cumin
coriander, lightly crushed
nigella
sesame
flax
- In a large bowl, mix the two flours, salt, and castor sugar together.
- Add the olive oil and mix in with a fork before using your fingers to break rub/ mix it in further.
- Mix in the water, 70ml to begin with, then little at a time until the mix comes together.
- Knead the dough, in the bowl, for five minutes to create a smooth ball. Wrap in clingfilm and store in the fridge for half an hour.
- Heat the oven to 200ºC.
- Remove the dough from the clingfilm and press it flat. Give it a light dusting of flour and pass it through a pasta machine on the widest setting. Keeping the dough sheet lightly floured, take it through to the finest setting – eg., widest, medium, finest.
- Cut the sheet however you like and place the pieces on a lined baking tray.
- Mix the honey and warm water together before gently painting/ dabbing it onto the dough strips.
- Sprinkle on your seed selection, salt, and chilli – if you’re looking for some heat.
- Bake in the oven – in batches – for about 9 minutes: until nicely browned.
- Leave to cool and crisp up. Enjoy.
JAM x