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45 g rye flour 55 g type 1 flour 50 ml water 1 tablespoon extra virgin olive oil 1½ teaspoons chia seeds 1½ teaspoons sesame oil ¾ teaspoon sodium bicarbonate ½ level teaspoon salt 8 thin slices of Speck Alto Adige PGI
90 g rye flour 110 g type 1 flour 100 ml water 2 tablespoons extra virgin olive oil 3 teaspoons chia seeds 3 teaspoons sesame oil 1½ teaspoons sodium bicarbonate 1 level teaspoon salt 16 thin slices of Speck Alto Adige PGI
180 g rye flour 220 g type 1 flour 200 ml water 4 tablespoons extra virgin olive oil 6 teaspoons chia seeds 6 teaspoons sesame oil 3 teaspoons sodium bicarbonate 2 level teaspoons salt 32 thin slices of Speck Alto Adige PGI
Preparation
Mix the two flours together in a bowl and add the sodium bicarbonate, salt and seeds. Pour in the water and oil. Knead until you have an evenly blended dough. Roll out the dough until it is very thin (approximately 1 mm), prick it all over and cut it into diamonds. Bake in a fan oven for 15 minutes at 160°C (180° in a standard oven). Remove from the oven and allow to cool, then serve with the thin slices of Speck Alto Adige PGI.
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