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Khorasan Crispbreads - EASY

280g Khorasan flour

70g Traditional White bread flour

1 tbsp rapeseed oil

6g fine salt

150g water (add a bit more if needed)

This recipe makes more than shown in the photo - 2-3 normal baking trays full.

Mix the salt into the flours, making sure the dry ingredients are well blended before making a well and adding the water and oil.

Mix to a smooth dough (you don't need to knead and develop gluten - just make it smooth with no dry bits or lumps).

Wrap in a plastic bag and leave to rest in the fridge for 30 minutes.

Put the oven on to preheat at 210 degrees. Get 2 lined trays ready.

Form smooth balls of 40-60g. Roll out to 3mm thin (roll with a pin, then use a pasta machine on numbers 1, then 5 if you have a machine).

Lay them on the trays (they don't spread) & bake until crisp but not dark (watch them as they can burn quickly).

Cool on a rack.

If you want them to last longer, when you turn the oven off - pop them back into a roasting tin & leave in the oven (with the door ajar) to dry out.