I know it’s been a while that I posted here. I intended to post a few interesting preparations but a conscious health decision prevented me to do so. I am following a strict diet regime these days and indulging more into food surely is not going to help me on that. I will surely post in detail about the diet plan I am following in case I get positive results but for the time being this space is going to see more of health food.
As we all know that soups and salads are an important and unavoidable part of a diet plan. Even I’m indulging myself more into that. To go along with the wholesome, warm bowl of soup I made these bread sticks which are not only healthy but tasty too. These surely give a great crunch to the soup but are filling too. They make an extremely welcome snack, my kid is in love with it.
makes 24 of size 1cm by 8inches
rolling time per batch: 3mins
baking time per batch: 11-12mins
1cup whole wheat flour
2tbsp olive oil
1/4cup grated cheese (I used tomato flavoured)
1/2tsp chili flakes
1/4tsp crushed pepper powder
1tsp dry thyme
APF for dusting
curds for kneading dough
Mix olive oil in the flour to get a crumbly texture. Add all the other ingredients and then using curds make a stiff dough.
Cover it with a cling film and refrigerate for an hour.
Take a lemon size dough, dust the kitchen platform with APF and roll out a rectangle of 3mm thickness.
Cut strips of 1cm thickness lift gently and twist them.
Grease a baking sheet and place the sticks on it, apply milk wash lightly and bake in a preheated oven at 180C for 12mins or till the edges starts browning. Do not over bake.
Cool and store in airtight containers.