Olive oil wafers

Just like the ones you buy, these thin, crisp wafers are the perfect addition to any cheese board. Serve them alongside a soft washed-rind cheese, soft feta, nutty cheddar or any number of dips, such as beetroot or baba ghanoush.

Credit: Benito Martin

• makes

  8

• prep

  30 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 225 g (1½ cups) plain bread or pizza flour
• 1 tsp sea salt, crushed plus extra to sprinkle
• 125 ml (½ cup) water
• 60 ml (¼ cup) olive oil, plus extra to roll
• 2 tsp sesame seeds, to sprinkle

Resting time 20 minutes

Instructions

Preheat oven to 180°C (160°C fan forced). Line 2 large oven trays with non-stick baking paper.

Combine the flour and salt in a large mixing bowl and make a well in the centre. Combine the water and olive oil, add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough.

Turn the dough onto a lightly floured surface and knead for 1 minute or until smooth, elastic and bounces back when you press your finger into it. Wrap the dough in plastic wrap and set aside for 20 minutes to rest.

Divide the dough into 8 portions and roll each in a little extra olive oil to coat lightly. Use your hands to flatten a portion into a rough rectangle and then use a rolling pin to roll out thinly and evenly into a large rectangle about 2 mm thick (see Baker’s tip). Place on the lined trays. Repeat with three of the remaining dough portions. Brush the wafers with a little extra olive oil and sprinkle with extra salt and sesame seeds.

Bake the four wafers in preheated oven for 16-18 minutes, swapping the trays around halfway through baking, or until golden and crisp. Cool on the trays. Repeat with the remaining four dough portions to make eight large wafers in total. Break into smaller pieces to serve.

Baker’s tips

• The more evenly you can roll the dough, the more evenly it will bake.

• These wafers will keep in an airtight container or jar at room temperature for up to 1 week.

  

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Tina McLeish.

Diamond side plate from Citta.

For more recipes, view our online column, Bakeproof.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.