Dissolve yeast and sugar in the water. Eliza, I’m delighted you enjoyed these grissini. For this reason, my recipe is fat-free. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Either way, those sticks are just great! Let us know what you think. I use crushed dried rosemarin, za’atar, and paprika, or add only cumin seeds. This grissini recipe produced crunchy, authentic Italian grissini. Pat the dough with your hand into a 14-by-4-inch rectangle on a well-floured surface. Instructions. I made my breadsticks extra-long, cause the original Turin grissini were at least 60 cm. Place the all-purpose flour and salt in a standard food processor fitted with the dough blade or a large (over 7-cup capacity) processor fitted with the steel blade and process with several pulses to sift. Work the dough with your hands to form a thin (1 cm/1/3 inch) rectangle (12 inches/30 cm x 6 inches/15 cm). www.thebreadkitchen.com/recipes/grissini-italian-breadsticks-recipe For these vegan breadsticks, I use my hands to knead. It's an easy, authentic Italian appetizer. I go for the food processor method and it works perfectly with the simplest kind of white flour. Then stretch those strips. They are as thick and irregular as knobby fingers and look like cordwood when stacked. Príprava je jednoduchá a teoreticky vydržia dlho. Knead on a lightly floured surface until smooth, soft, velvety, and elastic, 8 to 10 minutes. They are shaped between the hands by gently stretching the dough to about the span of the baker’s arms, and … You can store breadsticks in brown paper bags up to 3 days. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Grissini Breadsticks Dough Shaped, Brushed with Olive Oil and left to rest Now, you use your fingers to rub olive oil over the entire surface of the dough. Need help picturing. Attach it below. Here in Italy very few people make bread at home. Adapted from Carol Field | The Italian Baker | Ten Speed Press, 2011. In my experience the Bread you can buy from a good baker is usually a superior product to home-made, unless you have a great deal of time to invest and a very good oven. Change to the dough hook and knead at low speed about 3 minutes. Finish kneading briefly by hand on a lightly floured surface. come from Piedmont. Pour olive oil and warmed milk in well. Then enter your email address for our weekly newsletter. Now I love bread sticks, so I have this recipe for these thin bread sticks called grissini. Instructions. This grissini recipe, or Italian breadsticks, calls for flour, water, yeast, olive oil, and salt. 3 Real grissini are made of yeast, flour, water, and either olive oil, lard, or butter. A soft no yeast dough, made with olive oil and white wine. Mix the 1 cup cold water and the oil in a small bowl. 1 tablespoon malt syrup (you can substitute molasses, honey, or sugar, although the malt syrup gives the crust a nice color), 1 1/4 cups warm water (or 1/4 cup warm water plus 1 cup cold water if using a food processor), 2 tablespoons extra-virgin olive oil, plus more for brushing and for the pans, 3 3/4 cups unbleached all-purpose flour, plus more for the work surface, 1/2 cup cornmeal or coarse semolina flour, plus more for dusting the baking stone (optional), Pastéis de Nata ~ Portuguese Custard Tarts. They are shaped between the hands by gently stretching the dough to about the span of the baker’s arms, and are then baked directly on the floor of a wood-burning oven. Since so little yeast is used in the recipe, I would recommend mixing the yeast with the warm (not hot) water and sugar. which means they'll stretch out) and display them, longwise, on the oven sheet. Sprinkle them with coarse salt or salt flakes. Perhaps others will follow you into the world of breadsticks and make them, too! Short or long way first? You can use a kitchen aid if you prefer, but there is a personal connection for these authentic Italian grissini, so I just like making it the traditional way. Most Americans know grissini as those pale breadsticks in the long waxen envelopes that appear on the tables of Italian restaurants, but those bear about as much resemblance to authentic grissini, or Italian breadsticks, as packaged industrial white bread does to true country loaves. Cover the dough with a clean kitchen cloth and store it in a warm spot of your home, to rise for about an hour. Preheat the oven to 450ºF (232ºC). Get the authentic recipe for grissini and bake your own Italian breadsticks! 1 tbsp Molasses optional – makes the dough a bit darker 100 g Fine semolina 4 tbsp Olive oil 3 tbsp Pesto or tomato puree (paste) or tapenade or grated parmesan optional – if you want fat, … They look so inviting, they must be good for you! Take each dough string from extremities (yes, let gravity do its job! Which way crosswise? Basic grissini recipe for thin and crunchy Italian breadsticks. Be the first on your block to be in the know. Some say that a baker in Turin invented them in 1668 in response to inquiries from the doctor of the young duke Vittorio Amedeo II, who had stomach disturbances, for a bread that would be good for the duke’s digestion. In Ancient Greece and Rome, philosophers, artists, and a few lucky ones attended rich banquets followed by wine, singing, dancing, playing, and cultural conversations. A little history before we get to the actual recipe of the Grissini. Take back the dough (it should have almost doubled in height) and cut out 1 cm/1/3 inches large stripes longwise. Stir a bit and let sit for about ten minutes and make sure there is a foamy … when you wrap them in prosciutto! Kupované grissini poznáme určite všetci, môžeme si ich v podstate za babku urobiť aj doma. 250 gr - about a tablespoon less than 2 cups, room temperature 125 gr - 1/2 cup + 1 tablespoon, Simposio is my Italian recipe, travel, and culture magazine entirely made in Italy. Let the breadsticks cool on racks. Place the snakes evenly spaced across the width of the parchment-lined baking sheet. It was invented around the end of the 17th century by a baker in Turin to help the Young duke who had trouble digesting food. Grissini – Authentic recipe . They go great with a glass of wine and some spreads or cheeses and are my go-to treat for short-notice visits from friends. If you want regularly sized grissini, simply cut these strips in two. These breadsticks turn bean soup into a super lunch. This last part was called Symposium, Simposio in Italian. Jennifer, you’d first cut the 14-x-4-inch piece of dough across the short way, so you’d end up with four 3 1/2-x-4-inch squares. These snacks consist of crispy, thin, dry bread that can be additionally flavored with rosemary, sesame seeds, onions, or Parmesan cheese For the dough folding technique and grissini shaping check Vittorio’s video. Place flour in the mixing bowl (kneading hook on), add the yeasted water and mix a few seconds. Technically speaking, the proper name of these skinny, crunchy, yeasty, moan-inducingly lovely light sabers of bready goodness is grissini Torinesi. Mix all your dry ingredients together, add the olive oil then add the yeasty water. They have crunch and an earthy taste. He baked thin and long breadsticks that were easy for the Duke to digest and cured his ailment. Hate tons of emails? (herbs and spices) and also garnishing them with sesame or poppy seeds, instead of or together with the salt. 1 Mound the flour on the working surface, make a small well in the middle of it and add to it, olive oil, salt, yeast, and water. Everybody without exception who’s tried it has loved them. The baker stretched out the traditional local bread dough so long that it became a long, thin, crunchy stick that was essentially all crust. subscribe & get a little something from the last issue. Grissini dough is often twisted as it’s shaped, and sprinkled with seeds for color and flavor. Need photos. View original. These crispy sticks make the perfect appetizer or serve with a bowl of soup or stew. Cover loosely with plastic wrap and let rise until doubled, about 1 hour. Sprinkle the dough with the cornmeal or semolina flour before cutting and stretching. The Italian grissini recipe from Turin, Piedmont. You can do the same or cut them shorter. Bake the breadsticks for 20 minutes. Welcome to Gourmet Project, the Roman home of the Italian Colors newsletter and Simposio: an Italian food, travel, and culture magazine. Next time I'll cut down on the semolina by as much as half. Get the authentic recipe for grissini, on Gourmet Project and bake your own Italian breadsticks! Focaccia and other bread like products are another thing though. Let stand until foamy, about 10 minutes. You can try adding different ingredients to the basic grissini recipe (herbs and spices) and also garnishing them with sesame or poppy seeds, instead of or together with the salt. Real grissini are made of yeast, flour, water, and either olive oil, lard, or butter. Grissini, Italian breadsticks, are omnipresent in Italian restaurant tables (the fancy ones will offer you handmade, herbs and spice flavored, grissini). January 16th 2013. Make the dough with a stand mixer: Stir the yeast and malt into the warm water in a mixer bowl; let stand until foamy, about 10 minutes. And the second time? If you are using a baking stone (for crunchy breadsticks), turn the oven on 30 minutes before baking. Mix in the oil with the paddle. The crunchier batch seemed more authentic to me. Finish kneading briefly by hand on a lightly floured surface. Baked to order in small batches, you can eat Krissini as a daily snack, with family meals, or paired with local food and drinks. are omnipresent in Italian restaurant tables (the fancy ones will offer you handmade, herbs and spice flavored, grissini). Email the grocery list for this recipe to: Make the dough by hand: Stir the yeast and malt into the warm water in a large mixing bowl; let stand until foamy, about 10 minutes. Grissini originated in the Turin/Torino region of Northwest Italy. An Italian recipes, travel, and culture magazine. For this reason, my recipe is fat-free. The light and crispy texture of a freshly baked grissini can only be found locally. For best results, bake only one sheet at a time. Those grissini are just amazing! https://www.epicurious.com/recipes/food/views/grissini-240244 Grissini finished dish. A blog, a newsletter, and a magazine for lovers of all things Italy! Knead for at least half … On an unfloured surface, roll the strip into a long snake, try to keep the thickness uniform again. If you want richer grissini though, feel free to replace a small part of the indicated water content with olive oil or lard. Sprinkle the dough with 1/2 cup sesame seeds instead of cornmeal or semolina flour before cutting and shaping the breadsticks. History of Grissini. Spread with a tablespoon or two of olive oil a working surface (plastic, wood or marble). Cut the dough crosswise into 4 equal sections and then cut each section crosswise again into 5 strips, each about the width of a fat finger. Easy to prepare and super tasty. Have a picture you'd like to add to your comment? If you want them fragrant as just-made, toast them a couple of minutes in a very hot (180-200°C) oven. Add the all-purpose flour and salt and stir until the dough comes together. I followed the recipe as written but did note some differences in the final product based on how the breadsticks were formed. Add olive oil and salt and knead until the dough comes together around the hook (or is not sticky anymore, if kneading by hand). In a large bowl, stir the water with 1/2 cup of the flour, the honey and the yeast. Finely blend the hazelnuts in a blender, stopping and starting every few seconds to avoid an oily mixture, which can occur if the nuts get too hot. Long crunchy sticks of bread better known as Grissini or Italian Breadsticks. Lightly brush the top with oil. Then cut the squares into five strips, it doesn’t matter which way on this step. Italians eat them while waiting for food or with the aperitivo: oh! Then tell us. Stir water and sugar in a large bowl until the sugar is dissolved. I also noticed that the semolina left a floury residue on the exterior, which I didn't love. Pour 1-2 tablespoons of olive oil over it and spread it evenly with your hands, including sides. Even when made at home with the methods and recipe that follow, they are still redolent of the countryside and the old ways. If you’ve never had these before, you’d love them. Lightly oil 2 baking sheets. Our Classic Krissini follow the authentic Italian recipe, with ONLY 5 stars ingredients. Although there is some dispute about who came up with the first grissini, there is no question that they first appeared in Turin sometime in the 17th century. They are wonderful, and your additions sound great. I placed half on the sheet pan the short way and the other half on a different pan the long way. Those that were shorter and fatter had a much doughier consistency than the crunchier, longer batch made according to the recipe’s directions. Anyone who’s up for the challenge of a little advanced Italian can, of course, pronounce its full name over and over and over again, to his or her heart’s content, along with grissini Siciliani and grissini al papavera, two classic variations on this Italian breadstuff staple. It is quite… Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, at least 5 … The dough is so elastic that you can simply pick up each piece, hold each end with your fingers, and pull and stretch to fit the length of a baking sheet. an Italian travel, recipe, and culture magazine, Subscribe to my weekly newsletter and get a. Sprinkle the dough with 1/2 cup poppy seeds instead of cornmeal or semolina flour before cutting and shaping the breadsticks. Boiled then baked. Although there is no word on their effect on the patient’s health, it is safe to assume that they met with great success, because grissini were well-known all over Italy by the next century, when Napoleon discovered “les petits bâtons de Turin.” Napoleon was so enthusiastic about the breadsticks that he instituted a fast postal service expressly for transporting them to court every day. Stir in the oil. Jan 14, 2020 - The Italian grissini recipe from Turin, Piedmont. In a bowl, combine bread flour, dry yeast, sea salt, fennel seeds, and red pepper; make a well in the middle. Dated back to the end of the 17th century, Italian breadsticks or Grissini were invented in Torino, Piemonte- a northwestern region in Italy by baker Antonio Bureno for Duke Vittorio Amedeo II. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? They are far from complicated… Grissini is basically pencil sized dry bread sticks that are crispy. The hint of licorice gives an interesting taste … Notify me of follow-up comments by email. Lightly … These delicious, oily, and crunchy Italian breadsticks come from Piedmont. The traditional method of shaping breadsticks is ingenious, simple, and quick, and doesn’t make you roll out individual grissini. Serve them in a cute bread basket or as a bouquet with fresh or dried flowers :-). From Piemonte. Make a well in the center of the dry ingredients and pour in the yeast mixture, the remaining water, … There is no need to let them rise. Grissini have become very popular world-wide and there are plenty of varieties offered on the market, but they hardly compare to the fragrant crispness of home-made ones. Have you tried this recipe? In my experience the bread you can buy from a good baker is usually a superior product to home-made, unless you have a great deal of time to invest and a very good oven. Bola som prekvapená, že recept na grissini … Tags: grissini bread dough. Sugar and Preservative FREE. Make the dough with a food processor: Stir the yeast and malt into the 1/4 cup warm water in a small bowl; let stand until foamy, about 10 minutes. The most popular rival story to that of the young duke credits a Florentine abbot on a diplomatic mission near Turin in 1643 with the discovery of a “thin bread as long as an arm and very, very fine.”, Serve grissini with eggs, green salad, prosciutto, and smoked beef, as well as with any kind of antipasti. Some Italians eat them for breakfast with milk or coffee, an old custom that was once widespread.–Carol Field. You’ll find the how-tos for these variations beneath the breadsticks recipe that follows. Print. Special Equipment: Baking stone (optional). Real grissini are made of yeast, flour, water, and either olive oil, lard, or butter. I got the recipe from Viva la focaccia. Jan 16, 2013 - From Piemonte. Grissini, breadsticks native to Turin in the foothills of the Italian Alps, are similar to that long-loved supermarket version—but with a literal twist. durum wheat flour to taste. Grissini Italian Breadsticks … Brush the strips with egg yolk or olive oil and sprinkle some seed and/or flake salt. Add olive oil and salt and knead until the dough comes together around the hook (or is not sticky anymore, if kneading by hand). Grissini may be more digestible than regular breads, but beware, they are more calorific! Real grissini are made of yeast, flour, water, and either olive oil, lard, or butter. Italian Breadsticks Recipe Homemade Breadsticks Pizza Crust Without Yeast Bread Recipes Baking Recipes Italian Bread Sticks Crisp Bread Bread Winners Breads. I started experimenting with mixing herbs in and the results have been great. Add the all-purpose flour and salt and mix until the dough comes together. If you like crunchy breadsticks, transfer the breadsticks directly to the baking stone for the last 5 minutes of the baking time, but only after sprinkling the stone with cornmeal or coarse semolina. Process 45 seconds longer to knead. We use cookies to ensure that we give you the best experience on our website. Fennel is my favorite choice. Place flour in the mixing bowl (kneading hook on), add the yeasted water and mix a few seconds. Grissini are traditional Italian breadsticks with origins in Torino, Piemonte, a region in northwestern Italy. Bake grissini 8-10 minutes or until golden. Then mix the blended breadsticks and powdered hazelnuts with your hands in a large baking dish. Taralli, like a cracker, bread stick and pretzel all rolled into one, but better. Confession: We’ve been referring to them simply as grissini, a word that rolls off the tongue in a way that “Torinesi” does not. Let the dough proof for 1 hour at room temperature. We'd love to see your creations on Instagram, Facebook, and Twitter. Remove the hazelnuts and then blend the grissini. Italians eat them while waiting for food or with the, You can try adding different ingredients to the. And that’s what you will experience when you browse the pages of the magazine: a world of meaningful conversation, inspiring learning, and dionysian pleasures. Brush the dough with oil, coat with the cheesy seasoning blend, cut into thin strips, and bake until browned and crisp. You can sprinkle whatever you like on them, like sesame seeds, poppy seeds or salt. This recipe makes about 40 grissini, which sounds like a lot, but I promise you will go through them quickly and you can store them in an airtight container for several days. Let them chill completely before removing them. With the machine running, pour the water mixed with oil and the dissolved yeast through the feed tube and process until the dough comes together. Cover the grissini dough with plastic wrap. If you continue to use this site we will assume that you are happy with it. And as always, please take a gander at our comment policy before posting. Their irregular, gnarly shape and sun-burnt colour are the promise of something delicious. Place the breadsticks several inches apart on the baking sheets (We find it easier to use the backs of the baking sheets, unless you have rimless sheets). Yolk or olive oil then add the yeasty water grissini shaping check Vittorio ’ s shaped, and salt you., on Gourmet Project and bake your own Italian breadsticks, calls for,. Instead of cornmeal or semolina flour before cutting and shaping the breadsticks Turin grissini at... Started experimenting with mixing herbs in and the results have been great name of these skinny,,! Simple, and quick, and culture magazine, Subscribe to my weekly and... 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With 1/2 cup of the parchment-lined baking sheet enter your email address for our weekly newsletter Italian bread sticks are. Have been great fancy ones will offer you handmade, herbs and spice flavored grissini... Other bread like products are another thing though the long way large stripes longwise bowl. Fragrant as just-made, toast them a couple of minutes in a neat, easy-to-digest ( pun )..., 8 to 10 minutes sticks, so i have this recipe, and quick, and elastic, to. Loved them placed half on the exterior, which i did n't love something delicious they must be for! I go for the Duke to digest and cured his ailment spreads or cheeses and my... Perhaps others will follow you into the world of breadsticks and powdered hazelnuts with your,! Grissini can only be found locally some spreads or cheeses and are my go-to treat for short-notice visits from.! Some italians eat them while waiting for food or with the salt the cornmeal or flour. Of wine and some spreads or cheeses and are my go-to treat short-notice! Shaping breadsticks is ingenious, simple, and sprinkled with seeds for color and flavor delicious oily. Breadsticks come from Piedmont in the mixing bowl ( kneading hook on ), add the yeasted and! Uniform again … grissini – authentic recipe for grissini and bake your own breadsticks. I have this recipe for these variations authentic grissini recipe the breadsticks were formed traditional Italian breadsticks differences. Replace a small bowl use this site we will assume that you happy. Bola som prekvapená, že recept na grissini … Jan 14, 2020 - the Italian.. Our website for color and flavor a gander at our comment policy posting. That were easy for the dough with the methods and recipe that follow, authentic grissini recipe are as thick and as... Handmade, herbs and spices ) and also garnishing them with sesame or poppy seeds or salt – authentic.., they are as thick and irregular as knobby fingers and look like cordwood when stacked a long snake try. As much as half floured surface go-to treat for short-notice visits from friends, authentic Italian recipe, snap photo... I also noticed that the semolina by as much as half squares into strips! Symposium, Simposio in Italian your comment or olive oil and sprinkle some seed and/or flake salt on unfloured. Best experience on our website crispy texture of a freshly baked grissini can only be found locally down the... Then mix the blended breadsticks and make sure there is a foamy … grissini – authentic recipe for,... We get to the actual recipe of the parchment-lined baking sheet make the perfect appetizer or with... History before we get to the a long snake, try to keep the thickness uniform again lovely sabers... The Italian grissini recipe produced crunchy, yeasty, moan-inducingly lovely light sabers of bready goodness is grissini.. Hands to knead of soup or stew some seed and/or flake salt on,. Baking sheet breadsticks and make them, like a cracker, bread stick and pretzel all rolled into one but... I use my hands to knead and quick, and either olive oil lard. Hashtag it # LeitesCulinaria ( plastic, wood or marble ) paprika or. Rosemarin, za ’ atar, and either olive oil or lard, calls flour... I 'll cut down on the semolina by as much as half you like on them, longwise on. To 3 days and sprinkle some seed and/or flake salt dough proof for 1.! A newsletter, and culture magazine oil in a neat, easy-to-digest ( pun intended form!