Recipe for homemade crispbread with parmesan and rosemary
Homemade crispbread tastes really wonderful, and it’s both simple and quick to make. You don’t even need a kitchen scale! This version features parmesan, rosemary, and sea salt – an insanely flavorful mix that perfectly complements the crunchy crispbread.
I’ve added lots of flavor to these with herbs, salt, and parmesan – also in the dough. I like it when it has a lot of taste. But if you prefer a more neutral crispbread, you can just leave all that out and stick to the basic recipe consisting of seeds, oats, flour, baking powder, water, and oil. If you prefer different flavors, you can swap out the spices and herbs as you like.
Overall, the only limit is your imagination, and it’s a bit fun to make your own and thereby also put your own stamp on the taste.
Use the crispbread for a cheese board, in a tapas arrangement, as a snack, mid-meal, or lunch. Eat it as is, put some butter on it, or use it under toppings. If there are any leftovers, they are best stored in an airtight container or plastic bag – that way, they retain their crispiness. Enjoy!
Homemade crispbread with parmesan and rosemary
Equipment
- Oven
- Bowl
- Rolling Pin
- Baking Tray
- Baking Paper
- Knife
Ingredients
- 350 gram Frog mixed seeds and kernels, e.g., sesame, poppy, flaxseed, and sunflower seeds
- 60 gram Oatmeal
- 130 gram Wheat Flour
- 55 gram Rye Flour
- 5 gram Flake Salt or coarse salt
- 5 gram Baking Soda
- 135 gram Oil e.g., sunflower oil or rapeseed oil
- 200 gram Water
Smagsgivere
- 1.5 gram Rosemary fresh, chopped
- 0.5 gram Tarragon dried
- 40 gram Parmesan
Topping
- 10 gram Parmesan grated
- 2 gram Fresh rosemary
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Put all ingredients (except the topping) in a bowl and mix them well into a cohesive, firm, and slightly sticky dough.
- Divide the dough into two and roll each part out into a rectangle about the size of a baking sheet. The easiest way to do this is by placing the dough between 2 pieces of baking paper and rolling it out with a rolling pin.
- Remove the top piece of baking paper and score squares in the dough with a sharp knife (so you can break it better afterward) and sprinkle with parmesan and rosemary.
- Bake for 15 minutes in the oven until the crispbreads are golden. Cool and serve.