I am a little addicted to these. Superior to crackers in every way, they are fantastic on their own, amazing as part of a cheese board, as a delivery method for great dips and salsas, as a bruschetta (topped with tomato and basil), or broken into pieces and added to soups or salads for crunch. The thinner you manage to roll the dough, the better the crunch, so invest in a pasta machine – unless you are the boss when it comes to rolling out dough! Enjoy.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 100 Grams parmesan cheese cubed
- 2 Teaspoons dried red chilli flakes or to taste
- 30 Grams Yeast-fresh or 2 tsp dried active yeast
- 300 Grams water
- 500 Grams bakers or strong flour
- 2 Teaspoons baking powder
- 2 Teaspoons pink salt flakes plus some more BUY
- Extra Virgin Olive Oil (EVOO) as needed BUY
Do
- 1
Place parmesan and chilli flakes into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
- 2
Place yeast and water into the Thermomix bowl and warm 2 min/37°C/speed 1.
- 3
Add flour, baking powder and salt and mix 6 sec/speed 6.
- 4
Knead 3 min/Interval/dough setting.
- 5
Tip out onto oiled bread mat and wrap in a tight ball to prove for about 20 minutes. The dough is easier to work with if not left to rise too long.
- 6
Preheat oven to 220°C and line several baking trays with paper.
- 7
Divide dough into 24 pieces.
- 8
Put each piece through a pasta roller as many times as is necessary to get it paper-thin. If the pieces become too big, cut in half and continue until you are satisfied.
- 9
Place each piece onto the lined trays, brush with olive oil and sprinkle with the parmesan mixture and extra salt.
- 10
Turn oven down to 160°C and bake approximately 20 to 25 minutes or until crisp and golden.
- 11
Store in airtight container until use. The bark can be freshened up in a hot oven for a few minutes if it loses its crunch.
