Crispbread with Pumpkin Seeds

Summary

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

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Instructions

1. Knead whole wheat flour with oil, water and salt to form a smooth dough and let rest for 1 hour.
2. 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.
3. 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.