Making crisp bread for the first time, I found that the biggest effort goes into rolling out the dough nice and thin!
Together with an egg, olive oil, water, poppy seeds and caraway seeds, I’ve used plain flour, but it could have been wholemeal, a mixture of the two, or maybe something else like Spelt, Rye, Buckwheat, or whatever. Experimentation surely lies ahead.
The permutation possibilities go on. Caraway could be fennel, cumin, or maybe coriander. Even chopped fresh herbs such as rosemary or thyme. Maybe a combination?
As for the elbow grease needed for rolling out, I think this might be dispensed with next time if my pasta-making machine steps up to the mark!
Broad Street Baker 