- 50g flour, white or white (type 55 minimum)
- 1 C. 1 teaspoon baking powder
- 1 C. 1 teaspoon sugar
- 15 cl of water
- 2.5 tsp. 1 teaspoon fine salt
- a little oil for the plate
Preparation for 30 breadsticks.
Pour the flour into a bowl, add the rest of the ingredients and mix by hand until you get a soft dough that comes off the sides of the container. On a lightly floured work surface, knead the ball of dough for about 2 minutes, adding a little flour if it still sticks a little. Then put it back in the bowl, cover with a damp cloth or cling film and let rise at room temperature until the dough has doubled in size (about 1 hour). Preheat the oven to 190 ° C (th.5-6). Take the dough out of the bowl, knead for another 2 minutes, adding a little flour if necessary, then divide it into 30 meatballs. Roll each dumpling under your palms by shaping long sticks (which you can cut into several lengths if you wish). Place them on an oiled baking sheet and let sit for 20 minutes in a warm place. Bake for 15 to 20 minutes. Let cool on a rack.
Perfect to eat as is during the meal or to dip in a sauce or mashed vegetables to imitate the "grown ups"!