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Herby crispbreads


Makes: 16
timePrep time: 25 mins
timeTotal time:
Herby crispbreads
Recipe photograph by Laura Edwards

Herby crispbreads


Makes: 16
timePrep time: 25 mins
timeTotal time:

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Linda Tubby

Linda Tubby

A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.

See more of Linda Tubby’s recipes
Linda Tubby

Linda Tubby

A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.

See more of Linda Tubby’s recipes

Ingredients

  • 200g white or wholemeal spelt flour, plus extra for dusting
  • ½ tsp sea salt
  • 1 tsp smoked paprika
  • ½ tsp fast-action dried yeast
  • ½ x 28g pack flat-leaf parsley, leaves only
  • 25g grated Parmesan, or vegetarian alternative

Step by step

Get ahead
Store in an airtight container for up to a week.
  1. Put all the ingredients in the bowl of a food processor and whiz together briefly to blend. Add 125ml tepid water and bring together as a ball of dough.
  2. Place in a bowl, cover with clingfilm and leave to rise for 1½ hours at room temperature. The dough will only rise a little bit, this process is more about boosting the flavour and texture.
  3. Preheat the oven to 200°C, fan 180°C, gas 6. Cut the dough into 16 pieces. Roll out, one at a time, on a work surface lightly dusted with extra spelt flour, until the crisp bread measures about 8cm x 18cm. Transfer to a lined baking tray and repeat with the rest of the dough – you'll need 2 large baking trays.
  4. Bake the crispbreads for 10-12 minutes until crisp, rotating the baking trays during cooking so that they cook evenly. Cool on a wire rack and store in an airtight container.

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