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1
Preheat the oven to 350F.
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2
and line a baking sheet with parchment paper.
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3
Put the flour, baking powder, baking soda, sugar, salt, cayenne, and rosemary in a large bowl and whisk to combine.
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4
Make a well in the center of the dry ingredients and add the milk, lemon juice, and olive oil; using a fork, gently stir the wet ingredients into the dry until a dough forms.
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5
Put the dough on a well-floured work surface, shape it into a ball, and, using the heels of your hands, knead it for about a minute.
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6
If the dough sticks, sprinkle it with a bit of flour.
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7
Roll the dough in a log and cut it into about twenty-four 1-inch pieces.
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8
Using both hands, roll each piece of dough into a 7-inch rope; dont worry if theyre not all exactly the same.
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9
Put them on the parchment-lined baking sheet.
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10
Bake the breadsticks until golden and crispy, 20 to 25 minutes.
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11
Remove them from the oven and let the little lovelies cool.
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12
Cut the prosciutto slices in half widthwise and lay a few arugula leaves in a bunch on one end of each slice.
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13
Put the end of a breadstick on the arugula and roll up the arugula and prosciutto, pressing lightly to securethe finished product should look like a wacky little broom!
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14
Repeat with all the breadsticks.
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15
When rolling out the grissini, dont worry if the ropes arent perfectly shaped; you want them a bit knobby in placesits more rustic!
