Ingredients
1/4 cup whole wheat flour
3-1/2 cups all-purpose flour, plus extra for work surface
2 teaspoon yeast
2 teaspoons kosher or sea salt
2 teaspoons extra-virgin olive oil, plus 2 tablespoons for tray surfaces
2 tablespoons fennel seeds
1-2/3 cups warm water
Instructions
In the bowl of a standing mixer, use the dough-hook attachment to combine flours. Add remaining ingredients and “knead” in the mixer about 3 minutes. Remove hook.
Cover and let rise until doubled in size, about 30 minutes. Separate into 4 or 5 balls and let rest 30 minutes.
Heat oven to 400°. On a lightly floured work surface, roll dough out as thinly as possible (almost see-through). Cut into strips or triangles or leave whole. Lay onto oiled sheet trays and drizzle with more oil. Bake 6-8 minutes, until lightly browned and crunchy. Cool and serve.
If you’re using store-bought dough, cut it into small balls and let rest at room temperature. On a lightly floured work surface, roll dough out as thinly as possible (almost see-through). Sprinkle with fennel seeds and roll a few times to “secure” them. Cut into strips or triangles or leave whole. Lay onto oiled sheet trays and drizzle with more oil. Bake 6-8 minutes until lightly browned and crunchy. Cool and serve.
