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
Crispbread with Pumpkin Seeds
Crispbread with Pumpkin Seeds

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.

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