Name: Caraway breadsticks with beetroot dip
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 teaspoon dried yeast; 1/2 cup (125ml) warm water pinch sugar; 1 cup (150g) plain flour; 1/2 teaspoon fine (table) salt; 2 teaspoon caraway seeds cooking-oil spray; 1/2 teaspoon sea salt flakes; 1/2 x 450g can baby beetroot, drained; 1/4 cup (70g) low-fat natural yogurt; 1 clove garlic, crushed; 2 teaspoon water

Ingredients

1/4 teaspoon dried yeast

1/2 cup (125ml) warm water pinch sugar

1 cup (150g) plain flour

1/2 teaspoon fine (table) salt

2 teaspoon caraway seeds cooking-oil spray

1/2 teaspoon sea salt flakes

1/2 x 450g can baby beetroot, drained

1/4 cup (70g) low-fat natural yogurt

1 clove garlic, crushed

2 teaspoon water

Method

1.Preheat oven to 200°C (180°C fan-forced). Line two oven trays with baking paper.

2.Sprinkle yeast over the water in small heatproof jug, add sugar, stir until combined. Stand in warm place about 10 minutes or until frothy.

3.Sift flour and fine salt into medium bowl, stir in seeds and yeast mixture. Knead dough on floured surface about 5 minutes or until smooth.

4.Divide dough into 16 pieces. Roll each piece on floured surface into 15cm-long stick. Place sticks on trays, spray lightly with oil, sprinkle with sea salt. Bake about 15 minutes or until browned lightly.

5.Meanwhile, make beetroot dip. Process ingredients until smooth, season to taste.

6.Serve breadsticks with beetroot dip.

Store breadsticks in an airtight container for up to one week, re-crisp in the oven for a few minutes. Store the dip, covered, in the refrigerator for up to one week. Substitute poppy or cumin seeds for the caraway seeds.
Note

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Ingredients

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