Onion seed and garlic thins

Onion seed and garlic thins

Lucy's Bakes
10 mins
Cooking time
15 mins
Jacqui Melville

A hybrid recipe that originated as a Swedish crispbread recipe years ago that went badly wrong. I like to make these long and thin to add some different shapes to my cheeseboard and they’re great for dunking in hummus or other dips too. These need to be baked to a good brown colour so they’re really crispy when cooled. Black onion seeds (also called kalonji or nigella seeds) are available from good supermarkets, Asian grocers and online.


Quantity Ingredient
160g wholemeal or rye flour
120g plain flour
40g black onion seeds
40g sesame seeds
10g bicarbonate of soda
5g garlic granules
10g salt
45g olive oil
175g water


  1. Put the flours and seeds into a bowl and add the bicarbonate of soda, garlic and salt. Stir well.
  2. Add the olive oil and water and bring the soft dough together with your hands.
  3. Turn out onto a floured surface and knead it all together for a few minutes. Cover and leave to rest for 10 minutes.
  4. Preheat the oven to 200°C. Put the dough on a sheet of baking paper to stop it sticking to the surface and roll out as thinly as possible.
  5. Cut into oblongs about 12 x 3 cm, transfer still on the paper to a baking sheet and bake for 15 minutes or until well browned and crispy. Cool on a wire rack and store in an airtight container for up to a month.


  • This recipe is vegan & vegetarian.


  • You can use other seeds if you prefer such as poppy, sunflower or caraway seeds.

What the the testers say

  • IAN MEEKCOMS – ‘As a cheese lover anything that can add to my cheeseboard always seems a good idea. Mine were all lengths and shapes but that is what made them great.’

    BEN COLEBY – ‘I just love the whole crispbread thing. I made these long and thin and they were excellent for dipping into homemade guacamole and salsa.’

    LYDIA CUFFLIN AND SIMON CHILDS – ‘These were a perfect thin crispbread to pile cheese on – I did not have onion seeds so used poppy seeds but still great.’
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