Prep 20 min - cook 20 min - serves 12
Swedish-Style Sesame Crispbread
A thin, docked flatbread baked until it snaps clean, the kind that is meant to keep for weeks in a tin.
Before you cook
Docking the dough with a fork before baking is not decorative. Without those holes the bread puffs unevenly and never crisps flat all the way through.
Roll it as thin as you can manage. Anything thicker than a coin bakes soft in the middle before the surface is properly dry.
Method
Mix the flour, plain sesame seeds, salt and baking powder in a bowl.
Add the water and oil, bringing it together into a firm, dry dough.
Knead briefly just until smooth, then rest it for fifteen minutes.
Divide into four pieces and roll each as thin as possible on parchment.
Scatter roasted sesame seeds over the surface and press them in gently.
Dock the whole surface thoroughly with a fork to stop it puffing.
Cut into rough rectangles or rounds directly on the parchment.
Bake at 200C for eighteen to twenty minutes until dry and lightly coloured.
Check for any soft, pale patches and return them briefly if needed.
Cool completely on a rack, then store in an airtight tin for weeks.
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