Rose­mary crisp­breads

Australian Women’s Weekly NZ - - CONTENTS -

MAKES 8 PREP AND COOK TIME 1 HOUR 1⅓ cups (200g) plain flour 1 tea­spoon fine salt ¼ cup (60ml) ex­tra vir­gin olive oil 1 tea­spoon se­same oil ½ cup (125ml) wa­ter 2 ta­ble­spoons finely chopped rose­mary 1 Pre­heat the oven to 180°C (160°C fan­forced). Line two large oven trays with bak­ing pa­per. 2 In a medium bowl, com­bine the flour and salt. Add olive oil, se­same oil, wa­ter and rose­mary; mix well. The dough will be quite wet and very stretchy. 3 Di­vide dough into eight equal-sized pieces. Place one piece be­tween two large sheets of bak­ing pa­per, then roll out in a long, nar­row oval shape as thinly as pos­si­ble. Re­move top sheet of bak­ing pa­per, then flip the rolled-out dough, us­ing the bak­ing pa­per un­derneath to lift it, onto the pre­pared tray. 4 Peel off bak­ing pa­per, then bake for 10 min­utes or un­til golden brown and crisp. Con­tinue with re­main­ing dough, bak­ing in batches of two at a time. Serve with Nec­tarine and Gin­ger Chutney and cheese. Not suit­able to freeze or mi­crowave.

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