This recipe is a whole grain version from one by YOTAM OTTOLENGHI, and his book: OTTOLENGHI THE COOKBOOK. Yotam was working on a PHD before he dedicated fully to cooking. He brings a heritage from Jerusalem, Tuscany, and Germany to his inventive recipes.
Ingredients
2 cups WW pastry flour
1 tsp baking powder
scant 1/2 cup cold H2O
1/2 tsp. sea salt
1 tsp. paprika
1/4 tsp. fresh ground black pepper
Herbs de Provence
6 tbsp. extra virgin olive oil (plus extra for brushing)
1. In the mizer bowl of a Kitchen Aid fitted with a dough hook, or by hand, mix all ingredients—except sea salt.
2. Mix till you have a firm dough, cover with parchement paper and wrap, chill in fridge one hour.
3. Turn dough out onto clean marble slab, or wood cutting board dusted with flour. Use a large chef's knife to cut the ball in two halves, then again into wedges as shown. Taking each wedge roll out lengthwise into a long ribbon. Have your baking sheet ready. (I lay parchment down) Lay ribbons on sheet.
4. Brush tops gnerously with olive oil using a pastry brush.
5. Sprinkle with Herbs de Provence. (Simply Organic herb company makes a good one). Any favorite herbs will do. Rosemary is a classic.
6. Bake for 6 minutes or so—watching carefully till they are golden, don't get distracted!
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