Poppy seed snaps

This thin, crisp, flat bread from James Martin is delicious served with pates, dips or soft, creamy cheeses
By James Martin
Poppy seed snaps
  • Rating:
  • Serves: Makes about 250g
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 200 g strong bread flour, ideally Italian Tipo 2
  • a good pinch of salt
  • 100–150ml water
  • 3 tbsp olive oil
  • 50 g poppy seeds


1. Mix the flour and salt with enough cold water to form a thick dough. You can do this in a food processor or in a mixing bowl.

2. Pull off a lump of dough the size of a large walnut and feed it through the widest setting of a pasta rolling machine 3 or 4 times. Turn the machine to a thinner setting and feed the dough through again. Do this several times, turning the setting down 2 more stages as the dough gets smoother and more elastic, as if you were making pasta. Don't crank the machine too enthusiastically, or the dough might break.

3. Place the dough on a non-stick baking sheet, brush with olive oil and sprinkle generously with poppy seeds.

4. Repeat the process with the remaining dough, a lump at a time, until it is all used up.

5. Meanwhile, heat the oven to 190°C/gas 5. Bake the poppy seed-covered dough sheets in batches for about 10 minutes until golden brown. Slide on to a wire rack to cool. When completely cold and brittle, snap into biscuit-sized pieces. Store in airtight containers.

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