Parmesan Chilli Bark

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.

Served with

• Black Bean Hummus
• Cauliflower and Spinach Hummus
• Sweet Potato Hummus with Confit Garlic
• Roasted Ruby Beetroot and Garlic Hummus
• Curry Dip
• Salmon Dip
• Artichoke Dip