1Mix flour, instant yeast, water, olive oil, and salt in a bowl until a dough forms.
2Mix flour, instant yeast, water, olive oil, and salt in a bowl until a dough forms.
3Mix flour, instant yeast, water, olive oil, and salt in a bowl until a dough forms.
4Knead on a lightly floured surface until smooth and elastic.
5Knead on a lightly floured surface until smooth and elastic.
6Knead on a lightly floured surface until smooth and elastic.
7Cut the dough into strips.
8Cut the dough into strips.
9Cut the dough into strips.
10Roll each strip out until thin.
11Roll each strip out until thin.
12Roll each strip out until thin.
13Place on a baking pan lined with parchment paper.
14Place on a baking pan lined with parchment paper.
15Place on a baking pan lined with parchment paper.
16Brush with olive oil.
17Brush with olive oil.
18Brush with olive oil.
19Sprinkle with mixed seeds and a pinch of sea salt.
20Sprinkle with mixed seeds and a pinch of sea salt.
21Sprinkle with mixed seeds and a pinch of sea salt.
22Bake at 350°F (175°C) for 15–20 minutes, until golden and crisp.
23Bake at 350°F (175°C) for 15–20 minutes, until golden and crisp.
24Bake at 350°F (175°C) for 15–20 minutes, until golden and crisp.
Ingredients
250 g flour “0” or all-purpose flour
250 g flour “0” or all-purpose flour
250 g flour “0” or all-purpose flour
4 g instant yeast
4 g instant yeast
4 g instant yeast
125 ml water
125 ml water
125 ml water
50 ml extra virgin olive oil
50 ml extra virgin olive oil
50 ml extra virgin olive oil
1 tsp salt
1 tsp salt
1 tsp salt
to taste Mixed seeds
to taste Mixed seeds
to taste Mixed seeds
a pinch sea salt
a pinch sea salt
a pinch sea salt
Equipment
baking panparchment paperbowl
Tips
It's really nice to add your own favorite ingredients, I tried for example with organic hemp strait into the dough.
It's very easy to make, and I got one suggestion ~ if you add first the seeds on the parchment paper, it will better stack on the Crissinis if you roll them.
It is OK to swap in regular yeast if it is all I have (i.e.not instant yeast)