Nordic Crisp Bread w. Seed

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Nordic Crisp Bread w. Seeds & Whole Grain Flour

Course Snack

Servings

Calories 1634kcal

Preheat oven to 400 °F/200 °C
Mix all of the seeds together with the flour, baking powder and salt. Add all of the water and oil and combine well together.
Take approximately 1/4 of the dough and place on a piece of parchment paper. Top it with another piece of parchment paper in the same size. Use a rolling pin to spread out the dough in between the layers of paper, and roll it as thin as the thickness of the pumpkin seeds allow you too. Hopefully the dough will stay in between the paper, or else you just remove excess dough and use for next round. Remove the top layer of parchment and using a knife or biscuit cutter, score the top of the dough into desired shapes. Continue procedure until all dough has been used. You can re-use the top parchment paper here for all portions.
Slide the parchment on to a baking stone and place in the oven. Bake for 15 minutes until crispy and golden (cooking time will depend on thickness of dough).
When the crisp breads are done, remove from oven and let cool for 5 minutes. Break them along score lines, let cool completely and store in an airtight container.

Enjoy!