BREAD STICKS/ SOUP STICKS

Recipe for Bread Sticks/ Soup Sticks

Perfectly baked bread sticks complement any thick soup. They can even be had as it is. The texture is hard from outside and crisp from inside. They can be flavoured with sesame, cumin or onion seeds.

Kids and adults love to munch on these.

Ingredients (yields 20 bread sticks)

• 1 cup plain flour
• ½ tsp salt
• 10 gm fresh yeast
• ½ tsp sugar
• 1 ½  butter
• ¼ nigella or onion seeds (kalonji)
• Oil for greasing

How to make

Crumble the yeast in a small bowl. Add sugar and 4 tbsp of lukewarm. Keep aside for 5 to 10 minutes to froth.

Sift the flour and salt together in a large mixing bowl. Make a well in the center.

Add the yeast and mix. Add the nigella seeds and butter. Mix well.

Knead a dough (similar to the chapatti dough). Add little water as required.

Cover with damp cloth and let it prove. That is until it rises to double its size.

Transfer the dough to floured surface. Remove the air by knocking. Knead again and let it rest for 10 minutes.

Roll the dough in rectangular shape or cut the rolled dough in rectangular shape to thickness of ½ cm.

Cut the dough in strips of ½ “x6”.

Place on a greased baking tray. Bake in a preheated oven at 230 degrees for 15 minutes. Then lower the temperature to 180 degrees and bake for another 10 minutes.

Remove from oven. Let it cool on the wire rack. Serve crispy bread sticks with warm soup.

Tips

• The time for proving may be shorter or longer from 45 minutes to 2 hours.
• Before baking the bread sticks can be brushed with egg and sprinkled with sesame seeds or nigella seeds.