Poppy Seed Snap

This James Martin recipe for crispy, flavoured flat-bread makes a great party nibble to serve with drinks
By James Martin
Poppy Seed Snap
  • Rating:
  • Serves: 10
  • Cook Time: 10 minutes
  • Prep Time: 40 minutes
  • Effort: medium



  • 200 g strong bread flour
  • 100–150 ml water
  • 01 pinches salt
  • 3 tbsp olive oil
  • 50 g poppy seeds
  • 50 g sesame seeds
  • pinch of curry powder


1. Preheat the oven to 190ºC/Gas 5. In a large mixing bowl mix together the flour and salt. Gradually add enough water, mixing in well with each addition, to form a thick dough.

2. Shape a handful of the dough into a rough ball. Feed this dough ball through a pasta machine three times. Adjust the pasta machine to a thinner setting and pass the dough through three times again, making smooth, elastic sheets of dough.

3. Place the dough sheet on a greased baking sheet. Brush with a little olive oil and sprinkle generously with poppy seeds, sesame seeds and a touch of curry powder.

4. Repeat the process until all the dough has been used up.

5. Bake the sheets of dough for 10 minutes until crisp and golden, in batches if necessary. Cool on wire racks and snap into biscuit-sized pieces. Store in an airtight container.

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