Chilli Salt Grissini
These Chilli Salt Grissini are perfect on their own as a light snack or with a cheesy or tomato-y based dip. They are taper-thin with a lovely crunch and rolled in a chilli salt mix. This recipe was shared by 'Ink Sugar Spice' blog.
- 150g tipo 00 or plain white flour
- 150g strong white bread flour (plus extra for dusting)
- 1 tsp fast acting yeast
- 1 tsp salt
- 1 1/4 tsp Filippo Berio Extra Virgin Olive Oil
- 200ml water, just tepid
- 1 egg, whisked lightly for brushing
For Chilli Salt Mix
- 3 tbsp rock salt
- 1 tbsp chilli flakes
- Mix all the ingredients for the bread dough together (tipo 00 flour, bread flour, yeast, salt olive oil and water). Leave for 10 minutes to autolyse.
- Tip out and knead for 8 – 10 minutes until the dough is smooth and glossy.
- Lightly oil the bowl you were using and pop the dough back in, and cover it with a tea towel or cling film until it has risen by about half as much again (it won’t ‘double in size’). This could be anything between 30 – 90 minutes depending on the ambient temperature.
- When the dough is ready, lightly flour your working surface and tip out your dough onto it. Flour your rolling pin and roll the dough out in as precise a rectangle as possible to about 0.5 cm / 1/4 inch thick. Leave to rest covered with a tea towel for about 20 minutes.
- Set the oven on to 200C fan / 220C conventional. When rested (and risen a little) use a sharp knife or pizza cutter to cut as many 0.75cm / 1/3 inch strips as you can from your dough rectangle.
- Scatter the chilli salt mix in a spread out pile on your working surface. Using a pastry brush, spread the beaten egg lightly over the dough strips, turning them over to coat both sides.
- Taking a strip of dough at a time, roll it gently in the salt and chilli, trying not to press too hard as you only want to roll the dough into a more rounded shape rather than lengthen it – the salt and chilli should stick on.
- Carefully transfer the dough strip to your lined baking tray. Repeat with all the dough strips, so they are all covered in the chilli and salt. Make sure there is a little space between all the dough strips on the baking trays and aim to line them up straight.
- Bake for about 14-16 minutes until a nice golden colour. Leave to cool in the trays. They should be crisp with a nice ‘snap’ when fully cooled.
Cooks tipsNumber of the breadsticks is dependent on the length you’ve rolled the dough out to.