Bread flour sticks on water

Crispy and delicious breadsticks without yeast! There is no yeast in this recipe! The sticks are delicious and crispy. And the ingredients for them will be found in every house :)

Elena

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Flour

220

Vegetable oil (olive oil is better)

Salt (without slide)

Water (60-70 S)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 7 g

Fats 23 % 14 g

Carbohydrates 65 % 39 g

305 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
Mix flour with salt, oil and add warm (60-70 deg.) water. Knead a soft dough that does not stick to your hands. Put it to rest for half an hour in the refrigerator. Roll out 3 mm thick . You can sprinkle something on top: sesame seeds, coarse sea salt, finely chopped dill, Italian seasonings-herbs. In order not to fall off - roll up a little with a rolling pin. Cut into strips of about 12 mm (it is most convenient to do this with a disc pizza knife).
Step 2:
Quickly turn into spirals (you can also make flat ones, but they turn out much more beautiful this way). If the dough lies on the table for a long time in the heat, it will become very soft and the spirals will be more difficult to twist. You can add a little more flour.
Step 3:
Spread the sticks on a baking sheet (you don't have to lubricate it, since the sticks contain a lot of oil and they don't stick to me). Bake for 15-20 minutes at T = 190 degrees. (depends on the type of oven, my mom bakes 20 min at 180). Remove the finished sticks from the baking sheet and let cool.

For a couple of years, my family and I have not eaten baking yeast (at first my son was forbidden, and then my husband)). And we are all used to eating cheese and pumpkin soups-puree with crackers, so we had to get out of it! There is yeast-free bread in the store, but it is not always available. And everyone really liked these sticks and most of them go away even without soup. It's good to take them on the road, to work, to the institute, for a light snack. Therefore, I immediately prepare a double or triple portion of such sticks.
They can also be cooked with different sprinkles and from this their taste will change a little. My family loved sesame and sea salt.

I tried to make these sticks in a sweet version (instead of 1 tsp salt: a pinch of salt, 1 tbsp sugar and sprinkled sugar with cinnamon on top) - they look like crispy cookies, also an interesting taste!

I tried to replace wheat flour with wholegrain flour - none of my family liked the result, it was very hard and did not taste very good. And I don't like rye flour (maybe it's healthier, but it doesn't taste good to me)).