Crispbread with Pea Hummus (gluten free & BIO)

Preheat the oven to 400°F (200°C).

In a large bowl, combine whole wheat flour, salt, and baking powder.

In a separate bowl, mix warm water, yeast, and honey until dissolved.

Add the yeast mixture and olive oil to the flour mixture.

Knead the dough until smooth and elastic, about 5-7 minutes.

Let the dough rest for 30 minutes, covered with a damp cloth.

Divide the dough into small portions and roll each into thin rounds.

Sprinkle seeds on top of each round and press lightly.

Place the rounds on a baking sheet lined with parchment paper.

Bake in the preheated oven until golden brown, about 10-12 minutes.

Remove from the oven and let cool on a wire rack.

Store in an airtight container once completely cooled.

Equipment Needed

Dietary

Allergens