Servings: baking sheets
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 is with parmesan, rosemary, and sea salt – an insanely flavorful mix that suits the crispy crispbread perfectly.
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.