Crisp Sesame-Semolina Flatbreads

Page: www.wildyeastblog.com/2008/02/21/sesame-semolina-flatbreads/

Cuisine: Mediterranean | Course Type: Breads

(1 review)

View photos (2)

Tags:

Single Review Display

A great use of that semolina flour (it takes half semolina and half regular flour) left over from the Moroccan cooking challenge. This is a simple and interesting recipe. There is no leavening agent, but the dough is left to rest at several intervals. My only pasta machine is dedicated to Fimo clay, so I rolled the crackers by hand in a circle. I liked using a single piece of parchment paper for each one; it made it easy to roll out and get on and off of the pizza stone. Timing is critical. I had a few get over cooked and a few were undercooked and not quite crispy. I used the black sesame seeds she suggested for the first batch and cumin seeds for the second batch. They were both excellent. My third batch with half unhulled sesame seeds and half cumin seeds was my favorite.

(edited 17th April 2012) (3) comment (1) useful  

Showing page 1 of 1 pages

| all recipes |

Login or register to add your own review of this recipe.