Ingredients (per 8 portions)
260 ml of water
80 ml EVO oil
1 instant yeast sachet (cream of tartar is fine)
1 teaspoon sugar
500 gr flour 0
1 teaspoon e 1/2 sale
3 / 4 concentrated spoons of tomato
1 abundant spoon oregano
Cooking: oven
Difficulty: medium-low
Procedure .
Sift the flour and mix it with the baking powder, salt, sugar and oregano.
Start kneading with warm water and oil and at the end add the concentrate .
It is possible to put all the ingredients in a food processor and knead with the universal blade .
An easily manipulated dough is obtained.
Dividerlo in 8 pieces and give each one the classic shape of a breadstick and cut the dough to the desired length .
Place the breadsticks one away from’ other on a baking sheet with parchment paper .
Cook in a static oven preheated halfway up to 220 ° for 20/25 minutes .
The breadsticks must be hard and not soft . Let them cool very well before removing them from the pan .
For a good conservation keep them in a tightly closed cotton bag.
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