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1 cup plain flour ⅓ cup wholemeal flour 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 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
© Annabel Langbein Media
Preheat oven to 165˚C and line an oven tray with baking paper. In a mixing bowl stir together the flours, sesame seeds, oregano 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. 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.
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