From Serious Eats.
1 cup (about 5 ounces) whole wheat flour
1/2 cup (about 2 ounces) toasted sesame seeds
1/4 cup (about 1 1/2 ounces) cup fine cracked wheat (or ground oats)
1/4 teaspoon turmeric
1 teaspoon garlic powder or to taste
1-1.5 teaspoons salt (to taste)
4 tablespoons sesame oil (plain, not toasted finishing oil)
1/4 – 1/2 c water (as needed to form loose dough)
1/4 c honey (optional)
- Combine flour, sesame seeds, cracked wheat, turmeric, beet powder, garlic powder, and salt in a medium bowl and whisk thoroughly to combine.
- In a small bowl, combine water and oil. Stir wet ingredients into dry ingredients. Combine thoroughly, kneading any remaining bits into the dough by hand.
- Divide dough in half and wrap each in plastic, flattening into inch-thick squares. Refrigerate for 30 minutes to allow dough to firm up before rolling. Once dough has chilled, heat oven to 350°F.
- On a lightly floured surface, roll out dough to 1/8-inch thickness and, using a knife or pizza wheel, cut into small rectangles (approximately 1/4-inch by 3/4-inch). Alternately, roll and cut dough to your desired shape. Uniformity is more important that size to assure even baking.
- Leave the pieces as they are or roll each one quickly between your palms to form thin rods. Place on parchment-lined baking sheet.
- Bake for ten minutes, then flip or roll the pieces around on the sheet so that both sides brown evenly. Continue baking 8-10 minutes more, until sticks are crisp and a light golden brown. Remove from oven and cool completely. Store in an airtight container.