Prep: 20 mins. Rest­ing: 20 mins. Cook­ing: 20–30 mins. Makes 20.

Australian House & Garden - - Living -

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.

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