- 250 g flour (type 405)
- 1 tsp sea salt
- 20 g fresh yeast
- 1 pinch sugar
- 6 tbsp olive oil
- 4 tbsp black sesame seeds (alternatively, light sesame seeds)
- 150 ml water, lukewarm
Mix the flour and salt in a mixing bowl. In a separate bowl, mix the yeast with the sugar and 150 ml lukewarm water until smooth. Leave to rise for 5 minutes. Add to the flour mixture together with 5 tablespoons of olive oil and 2 tablespoons of sesame seeds and knead with the dough hook of a food processor or hand mixer for at least 5 minutes until smooth.
Cover the dough and leave to rise in a warm place for 30 – 40 minutes. Preheat the oven to 180°C top/ bottom heat. Knead the dough again thoroughly and roll out into a rectangle of approx. 20 x 20 cm. Sprinkle the remaining sesame seeds evenly over the dough, roll lightly with the rolling pin and brush thinly with the remaining olive oil. Cut the dough into strips about 1 cm wide and roll them slightly round with the hands. Place them apart on one or two baking trays lined with baking paper, sprinkle with a little water and bake in the hot oven for about 10 minutes, one after the other.
After cooling, enjoy immediately or pack in an airtight container to keep them nice and crispy.
Recipe : Heike Meyers