Olive Oil Crackers with Rosemary and Sea Salt
I can’t imagine this is an authentic gozleme recipe, but it sure is tasty! The dough is light, and if you roll it thin enough, does the job of making this a perfect little parcel of salty and meaty deliciousness. The lemon and yoghurt perfectly balance the richness of the lamb.
Olive Oil Crackers with Rosemary and Sea Salt
INGREDIENTS
1 1/2 cups of plain flour
1 teaspoon fine sea salt
3 tablespoons olive oil
1/2 cup warm water
1 tablespoon dried rosemary
1 tablespoon sesame seeds
Sea salt flakes
DIRECTIONS
In a large bowl add the flour, salt, rosemary and sesame seeds, and mix well. Make a well in the centre and add the oil and most of the water. Mix it with your hands (or a spoon) until it comes together. Add a bit more water or flour depending on how the dough feels - it shouldn't be dry or sticky. Place it on a floured surface and knead for a couple of minutes until you have a nice smooth ball of dough. Divide the dough into 8, then roll them into small balls. Place on a plate, cover with plastic wrap and set aside for 30 minutes to rest.
Preheat your oven to 200C. Line two trays with baking paper.
One at a time flatten the balls of dough and pass through a pasta machine (or use a rolling pin) until it’s around 2mm thick. Take the long strips and place them on the tray. Continue with the rest.
While on the tray, prick them with a fork all over - this will stop them bubbling. Sprinkle with sea salt flakes, then place in the oven for 15 minutes or until golden. Place them aside to cool, then store them in an air tight container.
Makes 8 long pieces (roughly 30cm).
