These little bread-like biscuits work well with soup or with spreads like veggie spreads, humus, eggplant salad or sicilian eggplants. They’re fairly easy to make, and you can keep them in the fridge for a few days. You’ll need: 2 cups of flour, 1-2 tsp yeast, 1 tsp sugar, 1 tsp paprika, 1 tsp dry mustard, 2 tbsp margarine, 4-5 sundried tomatoes, basil, parsley, salt, pepper and some milk.
- In a very large bowl (has to be large enough so that you can knead the dough in it), put the flour and add the paprika, the dry mustard and the margarine. Using your hands, mix the margarine with the flour.
- In a small cup, put the yeast with the sugar and add a bit of hot water. Let stand for at least 5 minutes.
- In another small cup, put the sundried tomatoes with hot water. Let stand for 10 minutes, then discard water and cut into small pieces.
- Add all remaining spices, the sundried tomatoes and the yeast mixture to the flour mix. Gradually pour milk, and mix with your hands until the mixture becomes a dough. Sprinkle some flour and knead for 1-2 minutes.
- Roll the dough into a cylinder, then using your hands press it into a flat oval shape. Using a knife, cut three strips lengthwise, then divide them into equal squares.
- Put the squares on a baking sheet, brush them with milk (or with a beaten egg) and sprinkle with paprika.
- Put in the oven (375F) for 15 minutes or until done.