Streghe with Thyme and Poppy Seeds
- 250 gr flour
- 8 gr yeast
- lukewarm water
- 1/2 tsp salt
- 2 tbs dried thyme
- or
- 1 tbs poppy seeds
- 25 gr olive oil
Method
Combine flour, salt, oil and thyme, or poppy seeds. Dissolve yeast in little lukewarm water and combine with other ingredients. Knead well, adding gradually other water, obtaining a soft knead. Leave it to rest two hours in a bowl covered with plastic wrap.
Preheat the oven to 220°C.
On a floured surface, roll out a little dough at time, as thin as possible, and cut it in shape of squares or diamonds.
Bake for six – seven minutes or until golden and crispy.
Store in airtight container.
