Crispy pasta bread

Crispy pasta bread

By
From
Kitchin Suppers
Serves
4-6
Photographer
Laura Edwards

This is a great party snack to have with an apéritif. I often serve it with crudités and a blue cheese dressing. You can vary the topping, sprinkling the dough with caraway seeds, poppy seeds or even chilli oil to give a variety of flavourings. To enjoy it at its crispest, eat this bread on the day it is made, but if you have some left over, store it in an airtight container to eat the following day.

Ingredients

Quantity Ingredient
180ml water, lukewarm
3 sachets active dried yeast
400g plain flour
40g butter, melted
20ml olive oil, plus extra for brushing
1 teaspoon rosemary, chopped
sea salt

Method

  1. Pour the warm water into a jug, stir in the yeast and set aside for 10 minutes. Put the flour into a bowl. Stir the butter and olive oil into the yeast mix, then add to the flour and mix to a smooth dough. Cover with a damp cloth and leave to rise in a warm place for 30 minutes. Meanwhile, heat the oven to 240°C.
  2. Knock back the dough and cut into four equal pieces. Roll out one piece, using a pasta machine if you have one, or on a lightly floured surface with a rolling pin until paper-thin. Line a baking tray with baking parchment and carefully lift the dough on top.
  3. Brush the dough with olive oil and sprinkle with rosemary and sea salt. Bake in the very hot oven for 3–4 minutes until golden. Repeat with the rest of the dough. Cool on a wire rack.
Tags:
The Kitchin Restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again