400 Gr. all-purpose flour
200 Ml Lukewarm water
1 Teaspoon Salt
1 Teaspoon Yeast
1 Teaspoon Smoked Paprika – I use Hot Paprika
1 Tablespoon Honey
2 Tablespoon Olive Oil
50 Gr. Parmesan Cheese grated – I often use grated Pecorino
1 Teaspoon Chilli Flakes
In a bowl of stand mixer, pour the water and stir in the yeast with the honey and mix well. Let stand for 5 minutes, then pour in the flour, salt, virgin olive oil, parmesan cheese and chilli flakes. Let the mixer do its job and knead the dough for about 7 minutes, at medium speed.
The dough should be soft, but not runny.
Cover the dough with a cling film or tea towel and let it rest for 30 minutes.
Sprinkle your work surface with a good handful of semolina flour. It will prevent the dough from sticking, but also get into the dough, giving it a wonderful crunchy texture when baked. Using a rolling pin, create a rectangle of about 40 cm wide by 60 cm long.
Preheat your oven at 225 Celsius
Sprinkle more of the semolina on the surface and using a pizza cutter, cut thin stripes of dough as per the picture above. Then roll them and place them on a baking tray covered with parchment paper.
Brush them lightly with olive oil and add a sprinkle of sea salt.
Bake for 12 minutes, until very brown and crispy.
Let cool on a wire rack.