Betty Bossi Cracker Roller Instrucciones Y Recetas página 9

Preparation: approx. 15 min. | Resting time: approx. 30 min. | Baking: approx. 40 min.
31/3cups Whole wheat flour
3 oz Mixed seeds, ground
3 Tbsp Mild curry powder
2 Tbsp Thyme, finely chopped
1 Tsp Salt
1 Tsp Baking powder
1 cup Water, slightly warm
1 Tbsp Canola oil
Curry crispbread
1. Mix the flour with all other dry ingredients in a
bowl. Add water and oil, and knead to a soft,
smooth dough. Let it rest for approx. 30 min.
2. Roll out the dough on a floured surface
into approx. 1/4 inch thick rectangles. Roll
the Cracker Roller across the dough while
applying firm pressure. Place the imprinted
dough strips on baking sheets, lined with
parchment paper.
3. Baking: approx. 40 min. in the oven pre-
heated to 400°F. Remove the baking sheets,
cool slightly, then break up the crispbread,
and cool them completely on a nonstick
cooling rack.
Shelf-life: approx. 1 week in a sealed jar.
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