Cheese and pumpkin seed crispbread

Ingredients for 4 servings:

• 200 g wholemeal flour
• 100 ml sunflower oil
• 100 ml water
• 1 pinch of salt
• 100 g pumpkin seeds, salted
• 50 g Emmental cheese, grated
• 50 g Gouda, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

crispy crispbread with pumpkin seeds as a snack

First, knead the wholemeal flour with oil, water, and salt to form a smooth dough. Then let the dough rest for one hour. After the resting time, roll out the dough very thinly on a floured surface. Line a baking sheet with baking paper. Place the dough on the sheet and prick it several times with a fork. Next, sprinkle the pumpkin seeds and grated cheese over the dough. Bake the dough in a preheated oven at 150°C for 30 minutes, on the second rack from the bottom. Remove the crispbread from the oven and, while still warm, cut into 6 x 13 cm rectangles. Allow the crispbread to cool. It’s best to store the crispbread in tightly sealed containers. These crispbreads are a healthy snack that always tastes good, with or without spread! They also go very well with dry white wine.