Serves about 2 1/2 dozen
Originally aired December 16, 2011
- 1 cup all-purpose flour, plus more for rolling
- 3/4 cup baking mix (for biscuits or pancake batter)
- 1/4 cup whole wheat flour
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon coarse salt
- 1/2 teaspoon ground mustard
- 1/3 cup extra-virgin olive oil
- 5 tablespoons water
- 2 tablespoons finely chopped pitted Kalamata olives
Preheat the oven to 375F. In a large bowl, whisk the flour, baking mix, whole wheat flour, paprika, salt and mustard together until combined. Mix the oil and water together and pour into the bowl. With a large rubber spatula, mix the wet and dry ingredients together until a soft dough forms. Add the olives, and with your hands, knead the dough in the bowl until smooth, 2 to 3 minutes. Wrap the dough tightly in plastic wrap and let stand at room temperature for at least 15 minutes.
On a lightly floured work surface with a floured rolling pin, roll the dough into a roughly 11-x-17-inch rectangle. If the dough cracks, simply press it together and continue rolling. Using a pizza wheel, trim the edges, and cut the dough lengthwise into even 1/2-inch wide strips; cut them in half crosswise (you will have around 30 8-inch long strips). Gently transfer the strips to 2 sheet pans and twist each one several times on the pan (If they unroll, press the ends into the pan to hold them). Bake until very crisp and golden brown, 20-25 minutes. Cool completely on the pan before serving. Store the twists in an airtight container or food bag for up to 1 week.