Sesame Crisps
Ingredients
- 150 gWheat flour (sifted)
- 50 mlExtra virgin olive oil (first press)
- 50 mlMineral water (room temperature)
- 30 gsesame seeds (whole)
- 1 pinchGray sea salt (fine)
- 1 tspWhite sugar (powdered)
Method
Golden, thin discs with a sharp crunch. You first taste the fruity olive oil, followed by the toasted sesame providing a long-lasting nutty finish.
- 1
In a mixing bowl, combine the farine-de-ble with sel-marin-gris and sucre-blanc. Pour in the huile-dolive-vierge-extra and eau-minerale. Work by hand until you get a smooth ball that no longer sticks to your fingers.
- 2
Divide the dough into small walnut-sized balls. Flatten them with your palm on a floured surface, then roll them out until they are almost transparent. The dough must be as thin as a sheet of paper.
- 3
Place the discs on a baking sheet. Lightly dampen the surface with a brush and water, then generously sprinkle with graines-de-sesame. Press gently so the seeds embed into the dough.
- 4
Bake at 200°C. Watch closely: as soon as the edges turn brown and the center becomes golden, they are ready. The crisps should be rigid and sound dry when tapped.
Frequently asked questions
How do you get this dish right?
- Thickness is key: if the dough is too thick, it will be hard instead of crispy.
- Let cool on a wire rack so all moisture can escape.
How long does this dish keep?
Store in an airtight tin, away from moisture, for up to 5 days.
