We used a mixture of black and white sesame seeds, but you can use all white or all black seeds, if you prefer.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
136
Ingredients
7g
sachet fast-action dried yeast
1/4tsp.
caster sugar
2tsp.
olive oil, plus extra to grease
125g
plain flour, plus extra to dust
1
egg yolk, lightly beaten
1Tbsp.
sesame seeds, see intro
Flaked sea salt, to sprinkle
Directions
Step 1In a medium bowl, mix the yeast, sugar and 4tbsp tepid water, stirring to dissolve. Set aside for 5min, until mixture is foaming.
Step 2Add the olive oil, flour and ½tsp fine salt. Mix until dough just comes together, then empty on to a clean work surface and knead until smooth, about 5min. Return dough to bowl, tightly cover with oiled clingfilm (oil-side down) and chill to prove and rest for 1hr.
Step 3Preheat oven to 160°C (140°C fan) mark 3 and line 2 large baking sheets with baking parchment. Lightly flour a work surface. Divide dough into 6 equal pieces (weigh for best results). Working one piece at a time (keeping remaining dough covered), roll out dough as thinly as possible (about ½mm), to a rough 28 x 8cm rectangle. Transfer to the lined baking sheets, spacing a little apart.
Step 4Brush each dough rectangle with egg yolk, and sprinkle over the sesame seeds and a little flaked sea salt. Bake for 22-25min, until golden brown and crisp. Cool on the baking sheets before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
