for 4 person

Dough

200 g	white flour
1 tsp	dry yeast
½ tsp	salt
1 ¼ dl	water
1 tbsp	olive oil
1 tbsp	honey
1 tbsp	water
1 tbsp	sesame seeds

Panelle

250 g	chickpea flour
7 ½ dl	water
1 tsp	salt
a little	pepper
½ bunch	flat-leaf parsley, finely chopped

To deep fry

oil for deep-frying

How it's done

Dough

Mix the flour, yeast and salt. Combine the water, oil and honey, add to the mixture, knead for approx. 10 mins. using the dough hook on a food processor. Cover the dough and leave to rise for approx. 1 hr. Divide the dough into 12 portions, shape into balls and place on a baking tray lined with baking paper. Cover and leave to rise for a further 30 mins. Brush with water, sprinkle with sesame seeds.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack.

Panelle

Add the chickpea flour and water to the pan, season with salt, cover and simmer over a medium heat for approx. 20 mins., stirring occasionally. Mix in the parsley. Spread thinly (approx. 4 mm) on a baking tray, leave to cool. Cut into triangles.

To deep fry

Fill a pot to ⅓ with oil and heat it to approx. 180°C. Deep fry the panelle in batches for approx. 4 mins. each, remove with a slotted spoon, drain on kitchen paper.

Aperitif

Halve the bread rolls, fill with the panelle, serve.

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