Ingredients:
1/4 cup lukewarm water
2 tsp instant yeast
3 cups all-purpose flour
1/2 cup extra virgin olive oil
2 tsp salt
1 tbsp ajwain/carom seeds
1 tsp coarsely ground black pepper
1 tsp garlic powder
1/2 cup warm dry white wine (about 38 °C)
Method:
Dissolve yeast in lukewarm water, leave for 8 minutes or till foamy.
In a large bowl, mix together flour, oil, salt, seeds, pepper and garlic powder.
Pour-in yeast solution into the flour mixture, stir to mix.
Gradually pour-in wine and knead until dough becomes smooth and elastic (about 10 minutes).
Transfer dough into a lightly oiled container and turn the dough to coat lightly with oil; set aside covered to rise until doubled in volume (about 1 ½ hours).
With oiled hands, punch down the dough and divide dough into small portions.
Shape each portions into long and slim pencil, cut to 3 inches length and bring two ends together to join, give to a ring shape.
Preheat oven to 200 °C and bring a pot of water to boil.
Line a big baking tray with parchment paper; set aside.
Drop taralli into boiling water, scoop-up once floated (within few seconds).
Drain well on kitchen towel and set aside to dry.
Arrange boiled taralli onto the prepared tray.
Bake in the preheated oven 40 minutes or until golden brown and crispy.
Yield 92 pieces of taralli.
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