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Breadsticks

Add the flour, minced nora pepper and sweet paprika in a bowl. Begin to knead the ingredients with your hands. And, when you see that all the different colours and textures have blended, you can feel that something special is going to come from this dough.

Because these breadsticks are a delicious appetiser. They are light and crispy, and you’ll want to eat them any time of the day!

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Cost

2

euros

Rations

6

people

Preparation

159

minutes

Cooking

40

minutes

Difficulty

dificultad-baja

Low

Ingredients

200 ml lukewarm water
1 tablespoon honey
10 g yeast
25 ml extra virgin olive oil
400 g select flour of cereals and seeds
1/2 tablespoon Carmencita Chopped nora pepper
1 tablespoon Carmencita Sweet paprika
Carmencita Himalaya pink salt
wheat semolina

Preparation

  1. Mix water at 37 ⁰C with the honey and yeast, until the yeast dissolves and generates bubbles.
  2. Add the extra virgin olive oil and reserve.
  3. Add the select flour of cereals and seeds, the ñora, the paprika and the pink salt.
  4. Add the activated yeast mixture to a bowl and knead.
  5. Transfer the dough to the table and leave to ferment for 1 hour (it won’t grow much).
  1. Add semolina to the bottom of the table and over the dough as it is stretched with a rolling pin.
  2. Stretch until it is 0.5 cm thick and ferment for another 30 minutes.
  3. Cut the dough with a cookie cutter and stretch it a little to form the piquito.
  4. Bake with heat up and down at 200 ⁰ C for 20 minutes.

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