-
1
Sprinkle the yeast into 1/2 cup (125ml) of the water in a bowl.
-
2
Leave for 5 minutes, then add the malt extract; stir to dissolve.
-
3
Mix the flour and the salt in a large bowl,.
-
4
Make a well in the center and pour in the dissolved yeast and the olive oil.
-
5
Use a wooden spoon to draw in the flour from the sides.
-
6
Stir in the remaining water, as needed, to form a firm, sticky dough.
-
7
Turn the dough out onto a well-floured work surface.
-
8
Knead the dough until smooth and elastic, about 10 minutes.
-
9
Cover with a dish towel and let rest for 10 minutes.
-
10
Knead the dough for 10 minutes more.
-
11
Shape the dough into a rectangle, 12in x 8in (30cm x 20cm) and 3/4in (1. 5cm) thick.
-
12
Cover with a dish towel; let rest for 10 minutes.
-
13
Lightly oil two baking sheets and sprinkle them with semolina.
-
14
Cut the dough lengthwise into four equal pieces, then cut each piece lenghwise into ten strips.
-
15
Stretch each strip until it is 10in (25cm) long.
-
16
Place the strips, about 1/2in (1cm) apart, on the baking sheets.
-
17
Brush the strips with the egg glaze and sprinkle with sesame seeds.
-
18
Bake in the preheated oven for 15-20 minutes.
-
19
Transfer the sticks onto a wire rack, then let cool.
