Ingredients
- 250 g plain flour
- 1 teasp baking powder
- 115 mls water
- 25 mls olive oil plus extra for brushing
- several stems fresh rosemary
- freshly milled black pepper
- 1 teasp sea salt plus extra for baking
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mix together the flour, baking powder, water ,olive oil, and salt for 20secs on speed 6.Knead the dough for 2 mins on interval speed, then remove to a bowl and let rest in the fridge, covered with cling film for an hour.
Heat the oven to 220C, and then roll the dough out into walnut sized pieces of approx 15g.
Dusting as you go with extra flour, roll the dough out as thinly as possible, into long oval shapes,with some rosemary leaves and black pepper . Place on trays lined with baking paper and brush with extra oil and sprinkle with sea salt if you wish. Bake for approx 6 mins until golden. Keep for two weeks in airtight containers. Can be baked twice to crisp before serving.
Tip
In Piedmont, Italy these crispbreads are called linguette or little tongues due to their shape.
They are easy to roll out on a Thermomat, before placing on a tray.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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