You get even more texture and crunch if you use our special knobbly crispbread rolling pin known in Sweden as a Kruskavel, the perfect easy-to-use tool for the very best crispbread.
Now there are three ways you can tweak this very easy recipe.
The first way used in the basic here uses baking powder and oil to give you a combination of speed, lightness and a tender crunch. And if you like, you can add 10-20g honey to it for a bit more sweetness, same for the next two.
The second way is to use 1 tsp (just under 3g) fast-action “instant” dry yeast dissolved in the water here, leave out the baking powder and let the dough puff up before using.
The third way is to go all-sourdough, and if you have a rye sourdough starter even better. To do this just add 125g sourdough starter to the flour, leave out the baking powder, using 1 ½ times the salt and oil, then reduce the water using only enough water to make a rollable dough. Let the dough puff up before using.
Makes about six 6-inch round crispbreads.
Pour the water in to a mixing bowl, then add the flour, baking powder, salt, and - if you like - olive oil and honey. Mix to a rollable dough, adding more water or flour to get the to the right consistency.
Heat the oven to 180C fan. Using a regular smooth rolling pin roll the dough out with extra flour to about 1/4 - 1/3 cm thick. Then making sure the dough is well floured under and on top, take our special knobbly Kruskavel rolling pin and firmly roll it once over the surface.
Have a baking tray ready lined with non-stick paper. Cut circles from the dough the size you prefer and carefully lift them onto the paper with a spatula. Then use a small round cutter or knife to cut a hole in the middle.
Bake for about 15-18 minutes, turning the tray halfway through, until just starting to char at the edges and crisp. Remove from the oven, and lift the crispbreads onto a wire rack to cool.