1. Mix all of the ingredients into a large bowl until a dough forms
  2. Knead on a bench for 5 minutes until smooth. 
  3. Let the dough rest for 2 hours on the bench. 
  4. Cut the dough into quarters and roll out with a rolling pin.
  5. I used a pasta roller to get it to the thinnest possible thickness. 
  6. Cut with the sheets with a round cutter ( traditionally in Sweden there is a whole in the middle of the crisp bread so they can be kept on a string or a round pole) 
  7. Bake the crisp breads at 200 degrees of a baking rack, lined with parchment paper for 5-8 minutes. 
  8. Let cool on a cooling rack and serve. 

I eat mine with just some salted butter, simple and delicious.

Older Post Newer Post