Breadsticks

A classic and crunchy breadsticks are perfect snack for a fine rainy evening.

Homemade breadsticks are always special for me, I remember my brother and I fighting to pick the longer sticks, playing sword fights, conducting symphony, lightsaber fights and pronouncing wingardium leviosa to petrificus totalus — a beautiful childhood memory…

My mom adds carom seeds to enhance the taste and the flavor, you won’t need any dip to accompany. You can also try adding cumin seeds, poppy seeds, sesame seeds, fresh thyme and rosemary. It tastes best straight from the oven. I’m sure it will never see the next day, regardless of the quantity you make.

Finally, never try to make them perfect. The longer and wonkier they are, the better they taste!

—Ingredients—

2 cups all purpose flour
1/2 cup warm water
2 tablespoons melted butter in room temperature
4 tablespoons olive oil or any flavorless oil of your choice
1 teaspoon active dry yeast
2 tablespoons granulated sugar
2 tablespoons carom seeds
3/4 teaspoon salt

—Process—

1. In a small bowl, add 1/4 cup warm water and sugar. Mix well until the sugar dissolves and add the yeast. Keep it aside and let it bloom, approximately 10-12 minutes.
2. In another bowl, add the rest of the ingredients and mix well. Pour in the yeast and gently knead the dough.
3. Cover the dough with cling film, aluminium foil or just a plate for 30 minutes or until the dough is doubled in size.
4. Preheat the oven to 180 degrees Celsius. Divide the dough into 15 equal sized balls and roll them into 1/2 – 1 cm thick sticks. If you would like the sticks to be shorter, divide them into tiny balls.
5. Place the sticks in a baking tray, brush them with oil and bake them for 15-20 minutes. Turn them around in a half way to get them evenly baked.