Somewhere between a cracker and flatbread lies the crispbread. It’s a great appetizer for a party because it can be served with almost any dip. If you break them into smaller pieces, you can even use them like you would a crostini—throw on a couple of fresh salad-type vegetables like radishes or even some sardines or soft cheese and you’ll have yourself a tasty nibble. Add them to a smorgasboard of assorted cheeses, honeys, preserves, and cold cuts. How you serve it is all up to you.
Crispbreads originated in Sweden and they were usually made with rye flour, but I’ve used a combination of whole wheat and all-purpose flour in this recipe. A crispbread is very easy to prepare and you don’t need too many ingredients to make it: flour, water, and a few seasonings.
I’ve used caraway seeds here, but you can also experiment with other spices such as cumin or crushed black peppercorns. Besides wheat-based flours you can also experiment with other types such as rye, amaranth, quinoa, and more. The caraway seeds add a little texture to the dough, but like I mentioned earlier, you can use other whole spices (crack larger spices to get a coarse texture) to play around with.
Start by mixing the flour, spices, and a little bit of salt together in the bowl of the KitchenAid® Custom Metallic® Series Stand Mixer, which will help bring everything together easily.
Slowly drizzle water until the dough starts to come together. I use the flat beater instead of the dough hook because we’re not going to prepare the dough in the bowl. Instead, I form it on the kitchen counter by hand.
Once the dough is prepared, it will be wet, but not sticky. You shouldn’t need to add too much flour when rolling it out. Roll out the dough a little bit by hand to help get the right thickness for it to pass through the blades of the Pasta Roller from the KitchenAid® 3-Piece Pasta Roller & Cutter Set at the widest setting.
The Pasta Roller comes with a graduated series of sizes that can be easily adjusted to get the desired thickness of the bread. It puts you in charge and the flattened dough is uniform and even.
Feed the dough through the Pasta Roller while reducing the width to get a thin piece of dough. Be careful because as the dough stretches through the Pasta Roller, it might tear, so hold it with both hands while working with it. A few rips here and there are fine and if you find it easier to manage, cut the dough in half if it’s too long to handle.
The rolled-out dough can then be cut into bits and then brushed with a little olive oil, sprinkled with flaky salt, and inserted into the oven to be baked until golden brown.
Serve it fresh or store until ready to eat. You can also break the crispbread into smaller bite-sized pieces and serve.
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Caraway Seed Crispbread
Makes about sixteen 10″x3″ crispbread
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon fine sea salt
1 teaspoon cayenne powder
1 teaspoon caraway seeds
3/4 cup tap water
Flaky sea salt
Place the all-purpose flour, whole-wheat flour, salt, cayenne, and caraway seeds in the bowl of the KitchenAid® Custom Metallic® Series Stand Mixer. Use the flat beater to mix the ingredients at low speed.
Once combined, slowly drizzle the water from one side and mix on low speed until the mixture acquires a flaky texture.
Stop the Stand Mixer and transfer the mixture to a clean surface. Knead by hand, just long enough to bring the dough together. Divide the dough into four equal parts and wrap with plastic wrap. Let the dough rest for 30 minutes at room temperature.
Working with one piece of dough at a time, roll out one ball of dough using a rolling pin. Don’t worry about getting it too thin as the dough just needs to be thin enough to go through the widest setting on the Pasta Roller from the KitchenAid® 3-Piece Pasta Roller & Cutter Set. Use a little flour if the dough is sticky.
Attach the Pasta Roller to the power hub of the Stand Mixer. With the dial on the Pasta Roller set to 1 and the speed set to the lowest, pass the dough carefully through the Pasta Roller. Repeat this three times. Then switch the dial to 2 and repeat three times. Do this until you reach setting 4 on the dial of the Pasta Roller, carefully handling the dough as it stretches.
Lay the stretched out dough on a clean counter. It will be about 3″ wide. Cut the dough with a sharp knife and place them on a baking sheet lined with parchment paper. Prepare the remaining pieces of dough and keep them separate on the baking sheets lined with parchment paper. Let them dry for about 1 hour.
Preheat the oven to 350° F. Brush each piece of stretched out dough with a little olive oil and sprinkle generously with the flaky salt. Bake in the oven for 6-8 minutes until golden brown, rotating the pan halfway through baking. Remove the baking pan from the oven and transfer the crispbread pieces onto a wire rack to cool completely.
Serve the crispbreads with cheese or dips such as hummus or salsa. Store in an airtight container for about 2 weeks.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*