Crispbread
100 g flour (a mix of coarse and white flour)
2 dl seeds (sunflower seeds, pumpkin seeds, and sesame seeds) (110 g)
1/2 tsp salt
Just under 1 dl hot water
2 tbsp oil
Combine the dry ingredients in a bowl.
Mix everything together and flatten it out on a baking paper-lined tray. It's helpful to use another sheet of baking paper on top of the dough and roll it out with a rolling pin, as the dough can be quite sticky.
Cut lines in the dough so that it can be easily broken into smaller pieces after baking.
Bake at 200 °C for 15 minutes or until it has taken on a slight colour.