Ingredients
Scale
Spinach Flatbread Crackers
- 440g bakers flour
- 170g water
- 50g baby spinach
- 40g olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 egg, beaten
- Salt, additional
Roasted Capsicum Dip
- 250g cream cheese, cubed
- 200g roasted capsicum strips
- 1/2 teaspoon paprika, optional
- 1/2 teaspoon garlic powder, optional
- 10 basil leaves
- Salt and pepper to taste
Instructions
Spinach Flatbread Crackers
- Preheat oven 180 degrees.
- Place all ingredients into bowl except the egg and additional salt.
- Knead for 2 minutes.
- Line four baking trays with baking mats or baking paper.
- Divide dough into four balls.
- Roll out into four very thin rectangles. The thinner they are, the thinner the crackers. I find its best to roll out on the baking paper or baking mat you will be cooking on.
- Brush the rectangles with the egg and sprinkle salt over each.
- Use a pizza wheel or spatula to cut into strips.
- Bake for 15-20 minutes or until nice and crunchy.
- Store in an airtight container.
Roasted Capsicum Dip
- Place all ingredients into bowl.
- Blitz on speed 5 until well combined. Approximately 5-10 seconds.
- Serve.
Notes
- Make 1 cup of dip and 80 crackers.