This recipe of zaatar grissini is inspired by my trip to Sicily.
Food connects and the world is smaller than you think. Distances might be big but the human connection is even bigger. This recipe is dedicated to my wonderful new 12 friends, may it remind you of our crazy and fun trip together! May food always connect us all! Love, yaz.
Zaatar Grissini
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Food connects and the world is smaller than you think. Distances might be big but the human connection is even bigger. This recipe is dedicated to my wonderful new 12 friends, may it remind you of our crazy and fun trip together! May food always connect us all! Love, yaz.
Ingredients
- 2 cups flour
- 1 tsp salt
- 1 tsp instant yeast
- 50 ml extra virgin olive oil, plus extra for brushing
- 125 ml (½ cup) tepid water
- Zaatar, for sprinkling
- Sea salt flakes, for sprinkling
Method
- 1)
Preheat the oven to 170°C and line a baking tray with parchment paper.
- 2)
In a large bowl, mix the flour, salt, and yeast.
- 3)
Add the olive oil and tepid water. Knead for about 10 minutes, until the dough is soft, elastic, and slightly bouncy.
- 4)
Shape the dough into a rectangle, cover with a tea towel, and let it rest for 15–30 minutes.
- 5)
Roll the dough out into a thin rectangle, then cut into long strips.
- 6)
Roll each strip between your hands to form thin grissini sticks.
- 7)
Place them on the prepared baking tray. Brush with olive oil and sprinkle with zaatar and sea salt flakes.
- 8)
Bake for 15–20 minutes, or until golden and crisp.
- 9)
Cool and enjoy with labneh or hummus!