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Crisp Bread Recipe

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by Bastion Harrison (subscribe)
Freelance writer and poet from London; if you would like to read my poetry, please check out my book, 'Poems on the Page', available from
Published October 10th 2012
Great accompaniment to soup
My oddly shaped crisp bread

Since catching the baking bug I've attempted a number of different flat breads, including pita, naan, and forcaccia. Even though they sound simple, I've actually found them harder to make than loaves. I think this is because they need to be thin. I've found that rolling dough after proving to be quite troublesome; even after flouring the rolling pin and surface, the dough still seems to stick. I also find that the surface of my table is not long or wide enough to roll out the dough as thin as it needs to be. The solution I've found to get around the problem is to use my hands to flatten the dough; I end up with some hickledy-pickledy shapes, but it is a lot quicker and easier.

Serves: 10
Kcals/serving: 68 (based on the brands I used)
Cooking Time: 15 mins
Temperature: 200 ༠C/ 180 ༠C fan/400 ༠F/6 Gas


200g rye flour
1 1/4 tsp fast action yeast
1/4 tsp salt
125ml water


Rye Dough

1. Mix all of the ingredients together to form a dough.
2. Knead for 10mins, then prove for about an hour.
3. Divide into ten and flatten into rounds with your hands (or well floured rolling pin)
4. Bake in a pre-heated oven, and serve (they go really well with chutney or soup).

Did You Know?

Flat bread has been around since the time of Moses. When they fled from Egypt, they did not have time to let their bread rise, so had it unleavened. That is why Jews are not allowed yeasted bread during Passover.

Crisp Bread, specifically, originated from Nordic countries such as Sweden, and has existed since 500 AD. It wasn't, however, until 500 years ago that the traditional crisp bread we're familiar with was formed. It is usually shaped into thin discs with a hole in the middle so that they can be hung on sticks.

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