• 1 cup plain flour
  • ⅓ cup wholemeal flour
  • 2 tbsp each black and white sesame seeds or 4 tbsp just one kind
  • 1 tbsp finely chopped fresh oregano or 1 tsp dried oregano
  • 1 tsp salt
  • ¼ cup extra virgin olive oil
  • 1 tsp sesame oil
  • ½ cup water

To finish

  • extra virgin olive oil
  • flaky sea salt

Preheat oven to 165˚C and line an oven tray with baking paper. In a mixing bowl stir together the flours, sesame seeds, oregano and salt. Mix the oils and water together and add to the dry ingredients, stirring to form a soft, pliable dough.

Divide the dough into 4 pieces and roll each out on a lightly floured board as thinly as possible. Each piece of dough should yield a rectangle about 34 x 16cm. Cut each rectangle into strips measuring about 4 x 17cm and roll again. They need to be virtually see-through.

Carefully transfer strips to a baking tray, brush lightly with oil and sprinkle with flaky salt. Bake until crisp and pale golden – about 15-18 minutes. Allow to cool fully then store in an airtight container.