Crisp breads

Support the blog

A one time donation to help fund the blog and associated materials

£1.00

Ingredients:

  • 300g flour (plus a little extra for dusting the worktop)
  • 10g Salt
  • 10g Cumin, caraway or fennel seeds (roughly ground in a pestle & mortar)
  • water

Method:

Mix together the dry ingredients in a bowl. Slowly add water and mix to form a dough.

Flour your worktop with a little flour and roll the dough out thinly. Cut the dough into rounds and make a hole in the middle.

Place onto a baking tray that has been lined with greaseproof paper.

Cook in the centre of a preheated oven at 200 degrees for about 20 – 30 minutes until lightly browned and crisp. Remove from the oven and leave to cool.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon 

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: