MENU
45 g rye flour 55 g type 1 flour 50 ml water 1 tablespoon extra virgin olive oil 1½ teaspoons chia seeds 1½ teaspoons sesame oil ¾ teaspoon sodium bicarbonate ½ level teaspoon salt 8 thin slices of Speck Alto Adige PGI
90 g rye flour 110 g type 1 flour 100 ml water 2 tablespoons extra virgin olive oil 3 teaspoons chia seeds 3 teaspoons sesame oil 1½ teaspoons sodium bicarbonate 1 level teaspoon salt 16 thin slices of Speck Alto Adige PGI
180 g rye flour 220 g type 1 flour 200 ml water 4 tablespoons extra virgin olive oil 6 teaspoons chia seeds 6 teaspoons sesame oil 3 teaspoons sodium bicarbonate 2 level teaspoons salt 32 thin slices of Speck Alto Adige PGI
Preparation
Mix the two flours together in a bowl and add the sodium bicarbonate, salt and seeds. Pour in the water and oil. Knead until you have an evenly blended dough. Roll out the dough until it is very thin (approximately 1 mm), prick it all over and cut it into diamonds. Bake in a fan oven for 15 minutes at 160°C (180° in a standard oven). Remove from the oven and allow to cool, then serve with the thin slices of Speck Alto Adige PGI.
Ready to try something new?
See more Speck recipes ...
Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!
A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made!
Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with speck and portobello mushrooms.
Looking for inspiration? Add a dash of fruit to the grill and try our tip for hot summer days.
Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige. For brunch or as a starter.
A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.
