Italian Grissini Breadsticks

10th season of ‘Masterchef Australia’ is going to get over soon and I was thinking which next program Apoorva and I will be watching together? Apoorva has no interest in cooking or baking but we both spend really good time watching Masterchef Australia. There was one more TV program ‘Friends’ which she made me watch during her summer vacation. I watched all seasons of Friends with her and enjoyed thoroughly. Apoorva still watches all repeat telecast of ‘Friends’ with the same excitement as if she is watching it for the first time – typical teenage girl!!

The problem with teens are that they are always hungry. Other than three time meals they always need something to munch on… whether they are studying, watching TV, reading novel, listening to music or just like that. As mothers we cook nice dishes for our children but during holidays or weekend we too need ‘me time’. So this Friday I decided to bake hassle free and less time consuming “Grissini Breadsticks” so that she can keep on munching them.

These are thin, crunchy breadsticks and we can add our choice of flavors. Keep them on your dining table for any get-together or party and your guests will be busy munching them roaming around while they chit-chat!!

As I baked them for our family only so used wheat flour and all purpose flour, both in equal quantity. You can use only all purpose flour or only wheat flour too and follow the same recipe.

Ingredients :

Maida (all purpose flour) 1 cup
Wheat flour        1 cup
Instant active yeast 3 /4 tsp
Salt 1 +1/2 tsp
Sugar 1 tbsp
Oil 3 tbsp
Water 3/4 cup (slightly more than lukewarm but not hot)
Dried rosemary, oregano, mint powder, black pepper powder, red chilli flakes and salt for flavor.

Feel free to add your choice of spices or herbs or can puree some veggies like carrots or spinach and add them for veggies flavor and beautiful colour.

Process :

Take maida, wheat flour, yeast, sugar and salt in a big size vessel and slowly start adding  water and oil simultaneously. Knead the dough for 10-12 minutes or until it is smooth and pliable.

Keep the dough in a big size oil-greased bowl for first proofing. Keep the bowl in a warm place. If the temperature of your kitchen is warm, proofing can be over in 50 – 60 minutes but in a cold kitchen it can take half an hour more.

Once the dough is doubled in size, sprinkle some flour on your kitchen counter or grease it with oil . Take out the dough from the vessel and punch it gently.

Add your choice of spices or herbs, collect the dough back and slightly knead it to make it smooth. I divided the dough in three parts to add three different flavors with some additional salt. One part had dry mint powder and red chilli flakes. Second had oregano and rosemary and the last one was with salt and pepper powder.

You can again divide one portion of the dough into small pieces and roll them as thin sticks. There are no fixed rules about the length or shape of these sticks – so don’t worry about the neatness.

While working on one part of the dough, it’s better to cling wrap the rest of the two portions and keep them in the fridge. If kitchen is warm, dough starts blooming. When you are done with one part, take out the other one from the fridge and work.

Keep all the sticks on parchment paper in your baking tray, brush them with some oil, cover them and keep the baking tray at warm place for second proofing. Second proofing gets over in 15 – 20 minutes.

Preheat oven at 180-185 degree just 10 minutes before second proofing is getting over, brushup sticks with milk and bake them at the same temperature or probably slightly less for 12-15 minutes. Remember sticks are thin, so they might turn dark brown fast. As each oven has different settings, keep an eye while baking. After baking, taste them – if you feel salt is less, brush them little bit with salted butter – but this is completely optional. Serve crispy Italian Grissini Breadsticks with cheese dip or any sauce.