Crispbread with Pumpkin Seeds
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g flour (whole wheat flour)
- 100 ml oil
- 100 ml water
- 1 pinch (s) salt
- 100 g pumpkin seeds
- 100 g cheese (Emmentaler), rated
Print Recipe
Pin Recipe Instructions
- Knead whole wheat flour with oil, water and salt to form a smooth dough and let rest for 1 hour.
- Roll out the dough very thinly on the floured work surface. Line a baking sheet with parchment paper, place the dough on it and prick several times with a fork. Scatter pumpkin seeds and grated cheese over the batter. Bake the dough in the preheated oven at 150 ° C on the 2nd shelf from the bottom for 30 minutes.
- Take the crispbread out of the oven, cut into 6 x 13 cm rectangles while still warm and let them cool down. Store in tightly closed cans. It goes well with dry white wine.
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