Crispy seed crispbread

Ingredients for 1 servings:

• 100 g cornstarch
• 4 tbsp sesame seeds
• 2 tbsp flaxseed
• 2 tbsp sunflower seeds
• 2 tbsp pumpkin seeds
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp paprika powder, hot
• Garlic granules
• Caraway, ground
• 2 tsp black cumin
• 150 ml water, boiling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

sufficient for 1 baking tray

Combine all ingredients in a bowl and pour boiling water over them. Stir, then let stand for 10 minutes. It should form a thick paste. If it’s too runny, add a little more starch. Line a baking sheet with parchment paper, place the dough on it, cover with another layer of parchment paper, and then roll it out. I have a small rolling pin that works great. It won’t work without the paper because the dough sticks so much. So roll it out very thinly, enough for one baking sheet, and cut it as desired with a pizza cutter or a knife. I cut it into thin strips because we like to use it for dipping. Bake at 150°C (convection oven) for about 45 minutes. You can vary the seeds according to your taste.