Parsnip and sesame flatbreads recipe

We tend to bake double portions of these flatbreads, as half of them inevitably disappear as soon as they come out of the oven. Those that survive we serve with a steaming bowl of soup or a meaty stew.

Ingredients

Equipment

Details

  • Cuisine: Scandinavian
  • Recipe Type: Bread
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 10 mins
  • Serves: 14

Step-by-step

  1. Preheat the oven to 225°C (425°F) Gas 7.
  2. Put the grated parsnip in a saucepan with 100 ml water. Bring to the boil, then simmer gently for 5 minutes, or until the parsnip is cooked. Transfer (without draining) to a mixing bowl and set aside to cool.
  3. Add the rest of the ingredients and 100 ml water to the mixing bowl and mix to a fairly soft dough.
  4. Drop heaped tablespoons of dough onto the prepared baking trays, spacing them apart slightly. Sprinkle flour on your hands and flatten the flatbreads until they are about 7 cm across. Brush the beaten egg over the flatbreads, to glaze them, and sprinkle sesame seeds over the top.
  5. Bake in the preheated oven for about 10 minutes, or until golden brown. Serve hot or cold.

Also worth your attention:

More recipes from Miisa Mink

Book: Nordic Bakery Cookbook by Miisa Mink

Photography: Peter Cassidy

Publisher: Ryland Peters & Small

 

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