Dips & Condiments
Preheat the oven to 175°C. Prepare two oven trays with baking paper.
In a large bowl, combine both flours, nigella seeds, rosemary and 1 teaspoon of Native Red Gum Smoked Salt. Set aside.
In a separate bowl, whisk together the water, oil and butter. Slowly add to the bowl with the flour mixture, combining and kneading lightly to form a pliable dough, add more flour or water if necessary. The aim is to have a nice soft dough that does not stick to your hands.
Split the dough into 4 portions and prepare a lightly floured surface to work on.
Take a portion of dough and roll out with a rolling pin to be as thin as possible, approximately 1–2mm thickness.
Slice into 5cm triangles, squares or rectangles and arrange on the prepared trays. Brush over some extra oil and sprinkle with Native Red Gum Smoked Salt.
Repeat with the remaining dough portions, keep your working surface lightly floured before each batch.
Bake for 10–15 minutes until they are golden around the edges then place on wire cooling racks before storing in an airtight container.
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