We used a mixture of black and white sesame seeds, but you can use all white or all black seeds, if you prefer.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
136
Ingredients
7g
sachet fast-action dried yeast
1/4tsp.
caster sugar
2tsp.
olive oil, plus extra to grease
125g
plain flour, plus extra to dust
1
egg yolk, lightly beaten
1Tbsp.
sesame seeds, see intro
Flaked sea salt, to sprinkle
Directions
Step 1In a medium bowl, mix the yeast, sugar and 4tbsp tepid water, stirring to dissolve. Set aside for 5min, until mixture is foaming.
Step 2Add the olive oil, flour and ½tsp fine salt. Mix until dough just comes together, then empty on to a clean work surface and knead until smooth, about 5min. Return dough to bowl, tightly cover with oiled clingfilm (oil-side down) and chill to prove and rest for 1hr.
Step 3Preheat oven to 160°C (140°C fan) mark 3 and line 2 large baking sheets with baking parchment. Lightly flour a work surface. Divide dough into 6 equal pieces (weigh for best results). Working one piece at a time (keeping remaining dough covered), roll out dough as thinly as possible (about ½mm), to a rough 28 x 8cm rectangle. Transfer to the lined baking sheets, spacing a little apart.
Step 4Brush each dough rectangle with egg yolk, and sprinkle over the sesame seeds and a little flaked sea salt. Bake for 22-25min, until golden brown and crisp. Cool on the baking sheets before serving.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
