1 1/3 cup plain flour
2 Tbsp each black & white sesame seeds
1 Tbsp finely chopped fresh oregano (can use fresh rosemary instead)
1 tsp salt
¼ cup extra virgin olive oil
1 tsp sesame oil
½ cup water
1. Preheat oven 165 C
2. In bowl mix flour sesame seeds, oregano and salt. Mix the oils and water together and add to the dry mix, stirring to form soft pliable dough.
3. Divide the dough into 4 pieces and roll each out on lightly floured surface as thinly as possible. They need to be virtually see-through.
4. Carefully transfer strips to baking tray. Brush lightly with oil and sprinkle with flaky salt (or leave without salt or oil)
5. Bake until crisp and golden, about 15 – 18 mins. Allow to cool then store in an air tight container.