These little ones are like mini-baguettes, and slightly more awesome for their capacity to be dunked into practically anything yummy – salsas, hummus, curries, etc. which served to be an excellent combination in settling those afternoon hunger pangs.
280g all purpose flour / maida
5g sea salt
10ml olive oil
4g instant yeast
1 tsp dried basil leaves
1 tsp chilli sauce
Combine all the ingredients in a bowl and bring them together as best as you can. Then, divide the raggedy dough into two equal portions.
In the first half, add the dried basil and knead away.
Second add Chilli sauce and knead away.
It’s double the kneading, I know, but it’s only about half the amount of time needed for each half.
Let them rise for an hour or until the doughs have doubled in size, before preheating the oven to 230ºC.
Now comes the fun bit. Take each dough out and roll them out into a rectangle, until slightly less than a centimetre thick.
Roll them out so that they are roughly the same size as each other. Then, take one rectangle and place it on top of the other. Give the doughs a good press all round to make sure they stick to each other.
With a good knife, or pizza cutter, slice the dough into centimetre-wide strips. Pick each strip up and twist it all the way through so that you get a nice coiled design. Lay the strips onto a baking tray lined with baking paper, and get them into the hot oven for about 8 minutes or until golden.
Let them cool before serving them upright.
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