Serving suggestion: with hummus or tzatziki
Generous pinch of saffron threads
2 Tbsp boiling water
4 cups strong white bread flour
1 Tsp salt
2 Tsp rapid rise yeast
1 1/4 cups lukewarm water
3 Tbsp olive oil
3 Tbsp fresh basil, chopped
Lightly oil three or four baking sheets. Put the saffron threads in a cup and pour over 2 Tbsp boiling water. Leave to infuse for about 10 minutes. Meanwhile, sift the flour and salt into a large bowl. Add the yeast. Make a well in the centre.
When the saffron liquid has cooled to lukewarm, add it to the well in the flour with the remaining water, oil and basil. Mix to a soft dough. Knead on a lightly floured surface for 8-10 minutes.
Place the dough in a lightly oiled bowl, cover with plastic wrap and leave in a warm place for one hour.
Divide the dough into 32 pieces and shape into long sticks. Place well apart on the baking sheets. Cover with lightly oiled film and leave to rise for 15-20 minutes, until puffy.
Bake for 15 minutes.
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