Wholemeal Crispbreads
MAKES 8
A entertainers dream, easy to make, lasts for a few weeks in a airtight container and perfect for that ball of buffalo mozzarella, burrata or tartinade.
Ingredients
1 tsp dried yeast
150mls warm water
2 Tbsp honey
300g plain flour
50g wholemeal flour
1 tsp salt
Maldon sea salt for finishing
Method
In a stand mixer bowl, dissolve the yeast in the measured water, add the honey and both flours. Using the dough hook attachment mix to a smooth dough, adding a little more water if needed. Remove from the bowl and knead for a few moments, return back to the bowl, and let rise for 1 hour.
Preheat the oven to 230°C
Tip the dough into a floured work service and divide the dough into 8 portions (I quite like random portion sizes) The roll each portion out into long thin crispbreads. Lift each onto a baking tray lined with baking paper.
Brush each flat bread with cold water and if you like sprinkle with a little flour or Maldon sea salt.
Bake for 7 – 8 minutes, until golden brown and darker brown on the edges.
Leave to cool on a wire rack and store in an airtight container for up to 2 weeks.
NOTES
Variations for finishing – sprinkle with nigella seeds or sesame seeds before cooking.