millet crispbread

Use da Carla organic millet flour to create a crispy, gluten-free and flavourful crispbread, perfectly seasoned with dried rosemary and elegantly topped with flaked salt. This recipe offers a simple way to enjoy homemade crispbread without gluten, with a distinct crunch and rich flavours guaranteed to satisfy.

Dough

• 150 g (2 ½ dl) da Carla organic Hirs-mjöl
• ½ tsk salt
• 1 tsk dried rosemary
• ½ tsk FiberHusk or Psyllium
• 1 dl water
• 1 msk da Carla Äppelcidervinäger
• For shaping

• da Carla organic Hirs-mjöl Olive oil Flaked salt

Here's how

• Heat the oven to 250 °C
• Mix all the dry ingredients well, add the wet ingredients and work together into a dough. Let the dough rest for about 30 minutes
• Roll out the dough with a little millet flour directly on a sheet of baking paper.
• Brush on a little olive oil and sprinkle over flaked salt.
• Bake the bread in the oven for about 15 minutes until it gets a nice colour on the edges.
• Let the bread cool on a rack and dry completely. Break the bread into pieces and store in an airtight jar.