Making your own crispbread is so easy – they are super impressive and totally moreish. Wonderful with cheese, dips or with a meal just like you use poppadoms.
They don’t contain any yeast so there is no fussing with temperature and waiting for dough to prove.
You can alter the flavours by replacing the sesame seeds with cumin seeds, or for a Mediterranean feel, like the classic carta da musica, make them plain then brush with extra virgin olive oil and sprinkle with fresh grated Parmesan as soon they come out of the oven. The biggest challenge is to try and control everyone from crunching through the whole batch straight away.
- 1 cup plain flour
- 60g fine semolina flour
- Pinch salt
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 160-175ml slightly warm water
- olive oil
One hour before baking preheat your oven to 220oC if you have a pizza stone put this in, otherwise use a nice heavy baking sheet.
In a bowl combine the flour, salt and sesame seeds
Mix in the water with your fingertips bring the flours together into a ball then knead just until a firm smooth dough is formed, adding in the last tablespoon of water only as needed.
Rest the dough, covered with clingfilm for 10 minutes
For large crispbreads divide the dough into 10 balls or for smaller crackers make 15- 20 balls
Sprinkle your work surface with a little semolina flour or plain flour
Roll the dough out paper-thin, so thin you will be able to see your hand through the dough when you hold it up to the light.
Roll the dough into circle or tongue shapes – whatever you like the look of.
Brush or spray with cooking oil and place them quickly onto the pizza stone or baking sheet.
Check after about 3 minutes, turn them over once and remove when crisp and golden (about 6 minutes)
Brush immediately with oil as you take them out of the oven and allow to cool on a cooling rack.