We created ours using a fresh milled flour mixture of white, barley and pecans (for flavor) and then we added sesame seeds, poppy seeds, black pepper for taste and texture. The recipe calls for sea salt to be sprinkled to top just before baking so we used pink Himalayan sea salt. Not sure we will do that again, because the chucks of salt were hard and extra salty. Other than being a little time consuming with all the rolling, they are a very tasty cracker style flat bread. We served ours with Mozzerella Capresse Salad and Sardine Escabeche.
They reminded me of the Sardinia Crispbread that we made a couple of years ago.
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