Swedish Flat Bread

225 g/8 oz stoneground wholemeal flour
225 g/8 oz rye or barley flour
1 teaspoon salt
250-350 ml/8-12 fl oz lukewarm water

Blend the flours together with the salt. Mix in sufficient water to bind into a dough €” the quantity will depend on the types of flour used. Bear until the dough leaves the sides of the bowl, then turn on to a floured board and knead thoroughly.

Heat a griddle or frying pan over a moderate heat and grease it. Divide the dough into 4 and roll out one quarter into a round as thin as possible. Using a plate about 20 cm/8 inches wide, trim the edges into a neat circle. Prick all over to prevent the dough bubbling during cooking.

Transfer to the griddle or frying pan and cook over a moderate heat for about 15 minutes or until slightly coloured, then turn and cook the other side. Repeat with the rest of the dough, working up the trimmings for re-rolling and baking. Cool on a wire tray.

MAKES 4 crispbreads