Crisp breads

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  • 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


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.

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