Mexican breadsticks


Another breadstick recipe but this ones a little more tricky. If you fancy something easier try my Spicy Breadsticks.


Makes 36

  • 460g strong white bread flour
  • 1 1/2 tsp salt
  • 1 tsp yeast
  • 1/2 tsp chilli powder
  • 1/2 tsp ground cumin
  • 4 tsp paprika
  • 1/4 tsp finely chopped garlic
  • 1/4 finely chopped onion
  • 4 tsp olive oil
  • 300ml lukewarm water
  • 100g drained sliced jalapenos

Put the flour, salt and yeast in a bowl and mix. Tip half of the mixture into another bowl and add the chilli powder, cumin, paprika, garlic and onion. Mix and then make a well in the centre of both bowls.


Add half the oil and half the water to one bowl and mix with your hands to form a soft dough. Sprinkle some flour on a worktop and knead the dough for 5 minutes. Put back into the bowl (cleaned and oiled) and cover with cling film. Do the same with the other bowl. Leave to rise for one hour.


Preheat the oven to 180C. Dust two baking sheets and finely chop the jalapenos. Dry them with kitchen paper. Roll out the white dough to a rectangle 1cm thick. Press the jalapenos into the dough. Roll out the other dough to a rectangle. Place it on top of the other dough and press.


Roll the doughs out to a large rectangle 5mm thick. Cut it in half and then cut into long strips. Roll each strip between your hands to give a candy-cane effect. Place on the baking sheets and cook for 35 minutes. Place on a wire rack and leave to cool.






One Comment Add yours

  1. chef mimi says:

    Beautiful! I love that you added cumin as well!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s