SEA SALTY CRISPBREADS
Prep: 20 mins. Resting: 20 mins. Cooking: 20–30 mins. Makes 20.
1 quantity spelt sourdough*, after the first shaping stage
1½ sheets toasted nori, roughly torn into small pieces
½ cup (75g) white sesame seeds
½ cup (75g) black sesame seeds
Sea salt flakes, such as Maldon or
black Hawaiian flakes
Small pinch hot chilli flakes (optional) 1 cup (120g) wholemeal rye or spelt flour, as required for rolling
1 Preheat oven to 200˚C (180˚C fan).
Line 2 large baking sheets with baking paper.
2 Put dough into a large bowl and add nori and sesame seeds. Knead to incorporate well. Divide dough and roll into 20 evenly sized balls. Flour and then roll out between two sheets of baking paper, adding extra flour as needed. Roll them out evenly into roughly 30x9cm, 2–3mm-thick rectangles.
3 Transfer dough pieces to prepared baking sheets, leaving 3mm between them. You will need to bake in batches. Sprinkle tops with sea salt flakes and chilli flakes and lightly press into dough. Cover with a dry tea towel and rest for 20 mins. Cover dough not yet used with a tea towel and leave on bench.
4 Put crispbreads in oven, reduce temperature to 180˚C (160˚C fan) and bake for 10–15 mins, until golden brown. Keep a close eye on them as they brown very quickly. Remove from oven. Carefully transfer to a wire rack while you bake the remaining dough.
5 Reduce oven temperature to 90˚C (70˚C fan). Carefully transfer all the crispbreads directly to the bare oven shelves and bake for 10–15 mins, or until fully dehydrated. Remove crispbreads to wire rack, where they will crisp up further as they cool. Store in an airtight container for up to a month.