This is the excerpt for a featured post.
Prep time 15 mins
Cook time 15-18 mins
Makes approx 40
1 cup plain flour
1/3 cup wholemeal flour, spelt
2 tbsp each black and white sesame seeds or 4 tbsp just one kind
1 tbsp finely chopped fresh oregano or 1 tsp dried oregano or truffle
1 tsp salt
¼ cup extra virgin olive oil
1 tsp sesame oil
½ cup water
To finish:
extra virgin olive oil
flaky sea salt, truffled salt
Preheat oven to 165˚C and line an oven tray with baking paper. In a mixing bowl stir together the flours, sesame seeds, herbs and salt. Mix the oils and water together and add to the dry ingredients, stirring to form a soft, pliable dough.
Divide the dough into 4 pieces and roll each out on a lightly floured board as thinly as possible. (I roll it on the baking paper.) Each piece of dough should yield a rectangle about 34 x 16cm. Cut each rectangle into strips measuring about 4 x 17cm and roll again. They need to be virtually see-through.
Carefully transfer strips to a baking tray, brush lightly with oil and sprinkle with flaky salt. Bake until crisp and pale golden – about 15-18 minutes. Allow to cool fully then store in an airtight container.