Crispy flat breads

Based loosely on a Viking crisp bread recipe that was sent to me. These are really quick and easy to make and taste great. They don’t have any yeast or sough dough, so no need to leave this one to prove for hours before cooking, just mix up the ingredients, cook & enjoy!


  • 300g Rye flour (plus a little extra for dusting the worktop)
  • 300g white flour
  • 15g Salt
  • 20g Cumin or fennel seeds (roughly ground in a pestle & mortar)
  • water


Mix together the dry ingredients in a bowl. Slowly add water and mix until you get a slightly sticky dough.

Flour your worktop with a little rye flour and roll the dough out thinly. Cut the dough into rounds with a pastry cutter, and place onto a baking tray that has been lined with grease-proof paper.

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

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