These crispy flatbreads tick all the boxes: they’re easy to make, they’re great fun for making with children, they keep really well (in an airtight container), they’re endlessly variable (experiment with different kinds of seeds: poppy, hemp, mustard, fennel, coriander… anything!) and, most importantly, they’re deliciously moreish. They are suitable for everyone as well, being vegan and gluten-free.
RECIPE – Makes about 30
200g fine polenta
40g milled flaxseed or linseed
40g whole flaxseed or linseed
40g sesame seeds
75g sunflower seeds
75g pumpkin seeds
flaked sea salt
80ml olive oil
450ml just-boiled water
Heat the oven to 150C/ gas 2. You will need 2 large baking sheets and some baking parchment.
Mix the polenta and all the seeds together in a large bowl. Add a generous pinch of sea salt and the olive oil, mix well, then add the just-boiled water and stir with a wooden spoon until it all comes together as a sticky dough.
Divide the mixture in two, on two large sheets of baking parchment (large enough to cover your baking sheets). Place another sheet of baking parchment on top of each half of the mixture, press and roll the dough out between the parchment sheets until it is nice and thin. Remove the top sheet of parchment and place the bottom parchment, with the rolled out dough on it, onto a baking sheet. Score lines into the rolled-out mixture to enable you to easily snap it into even, individual flatbreads once it is cooked. Season lightly with a little more sea salt.
Bake in the oven for approximately 45 minutes until it is golden and crisp. Transfer to a wire rack and allow it to cool completely before breaking it up into individual pieces.