Crispbread with fennel seeds, salt and Prima Donna

Ingredients

1.7 oz. (50 g) polenta/cornflour
2 dl lowfat milk
0.5 oz. (15 g) fennel seeds
7.4 oz. (220 g) wheat flour
Coarse sea salt

Preparation method

Combine the polenta and milk in a bowl. Toast the fennel seeds in a dry pan until they pop, crush them in a mortar, and add half to the polenta and milk mixture, saving the rest to sprinkle on top of the crispbread. Let stand for 10 min. on the kitchen table. Gradually add the flour to the milk mixture until it becomes a smooth and soft dough (put aside a small amount of flour for rolling out the dough). Refrigerate the dough for 15 min. Roll out the dough thinly on a slightly floured surface into large sheets and place on baking sheets covered with baking paper. Brush the crispbread with a little water and drizzle with salt and the remaining fennel seeds, chopped coarsely. Bake the crispbread in a 170° oven for 6-8 min. until golden and crispy. Allow to cool and serve with the Prima Donna.