Crispy Hrökkbrauð with Flaky Salt
Crispbread, or hrökkbrauð as we say in Icelandic, are quite popular here in our office. This recipe is a bit of a personal favorite of mine and we thought the rest of you should have a chance to enjoy it as well. It is a super simple and quick recipe and then it tastes delicious!
They are amazing just the way they are but are also really good with for example pesto or hummus.
Let us know if you have any questions or comments! And if you try it out give it a #nordursalt on Facebook or Instagram! We love to see what you guys use your Norður flakes for!
50 g / 1.8 oz sesame seeds
50 g / 1.8 oz pumpkin seeds
1½ tsp salt – we, of course, recommend Norður Salt ;)
200 g /7 oz flour – I usually use a mix of 50-50 wheat and whole wheat flour.
2 dl / 0.84 US cups of water
½ dl / 0.21 US cups of peanut oil or sesame oil
You can pretty much add anything you want: coconut flour, chopped nuts, other types of seeds. Above are just what I usually use and have in my kitchen.
1. Mix all the ingredients thoroughly. The dough becomes quite soft, so you can also add water little by little and stop when you think it has had enough
2. Split the dough in two and put each part on a piece of baking paper.
3. Put another piece on top of it and roll the dough out between the two pieces of paper. The dough should be thin and the size of the baking sheet.
4. Put the dough on the baking sheet.
5. Remove the top layer of paper. Cut the dough with a knife 15-30 pieces based on personal preference. You don’t have to cut the dough all the way through, just enough that it will easily break after baking.
6. Personally, I like to sprinkle the crackers with salt. The flakes look great on it, plus I like it salty.
7. Bake the crackers at 180°C hot air for 15-18 minutes until they are golden.
8. Let them cool a little and break the bread into pieces where the knife put its marks.
A big thanks to Helle for this wonderful snack!
