Greek Carrot Breadsticks with Sesame Seeds
Prep time
Cook time
Total time
A very popular Greek snack, dairy free and with a long self life!
Author: Marilena Leavitt
Recipe type: Appetizer, Bread, Snack
Cuisine: Greek
Serves: 40
Ingredients
- 3 cups AP flour
- ¾ cups corn meal
- 1 tsp. baking powder
- 1 tsp. salt
- ½-1 tsp. paprika
- ½ tsp. ground turmeric (optional)
- 2 large carrots, grated, about 7 oz.
- ½ cup white wine
- 1 cup olive oil (or, ½ cup olive oil + ½ cup sunflower oil)
- ¼ cup sesame seeds (optional)
Instructions
- Add the flours, baking powder, salt, paprika and turmeric to the bowl of a stand mixer and whisk until incorporated.
- Peel and grate the carrots and add them to the dry ingredients. Stir to distribute evenly.
- Add the wine, olive oil and sunflower oil to the dry ingredients. Using a dough hook, mix all the ingredients on low speed until the mixture comes together to form a ball. Cover the dough and let it rest for 15 minutes. The dough should feel lightly oily and be very easy to handle.
- Preheat the oven to 360°F.
- Divide the dough into quarters. Sprinkle the sesame seeds on a baking sheet and set it aside.
- Working with one of the four quarters of dough at a time, take a small piece of dough, about the size of a walnut, and roll it on a clean surface to form a rope about 10” long. Once each quarter of the dough is rolled into about 10 ropes, pick up each one and re-roll it gently on the sheet pan with the sesame seeds.
- Place the sticks on two parchment paper-lined sheet pans and bake for 25 minutes, or, until the bottoms of the breadsticks are lightly brown. Move to a rack and let them cool!
Notes
-- To grate the carrots, I use the shredding blade of a food processor which creates longer pieces, but you can also use a box grater.
-- If you can't find corn meal, use AP flour (cornstarch is not a substitute)
-- Most times I use a mixture of extra virgin olive oil and sunflower oil for a lighter texture.
-- Store uncovered, at room temperature for up tp five days.
-- If you can't find corn meal, use AP flour (cornstarch is not a substitute)
-- Most times I use a mixture of extra virgin olive oil and sunflower oil for a lighter texture.
-- Store uncovered, at room temperature for up tp five days.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/greek-carrot-breadsticks/