Sesame spelt breadsticks

by Diana Moutsopoulos

Sesame spelt breadsticks, aka kritsinia / κριτσίνια. I ran out of my store-bought stash from Greece and was desperate for something similar. Success! These have the same crunch and sesame flavor that I love, and the spelt flour makes them all the healthier.


#RECIPE:
1c (125g) spelt flour
2/3c (75g) all purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
100ml (scant 1/2c) olive oil
100ml (scant 1/2c) white wine
1/2c (75g) sesame seeds
1 tbsp grape molasses (petimezi) or honey, mixed with 4-5 tbsp water
extra sesame seeds, for coating
METHOD:
Combine dry ingredients. Mix together oil, wine and sesame seeds. Add to flour mixture and knead till combined. Dough should be slightly greasy, but shouldn't stick to your hands.
Combine molasses and water in a shallow dish. Place additional sesame seeds in a second dish.
Roll out walnut-sized portions of dough to the thickness of a fat pencil. Dip in water mixture, then in sesame seeds. Place on parchment-lined tray.
Bake at 350F / 180C for 25-30 minutes, then reduce heat to 215F / 100C and bake a further 15-20 minutes.
Makes about 2 dozen.

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