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.

Perfect served with cheese.


  • 150g Rye flour (plus a little extra for dusting the worktop)
  • 150g wholemeal flour
  • 10g Salt
  • 10g Cumin 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 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 – 30 minutes until lightly browned and crisp. Remove from the oven and leave to cool.

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