Taralli are small unleavened bread rings that originate in Puglia, a region that makes up the heel of the geographical boot of the Italian archipelago. Traditionally, these small, circular, unleavened pieces of bread were used as ritual offerings to appease the Gods. Now, aside from the occasional addition of various spices, their shape and taste remain much the same as they were over 2000 years ago. Don an apron and give them a go!
Makes approximately 30 taralli
Prep time: 20 minutes
Cook time: 30 minutes
Calories: 50 kcal per taralli
- 275g plain flour
- 100ml white wine
- 60g olive oil
- 1 tsp salt
- 1 tbsp fennel seeds (optional)
- Preheat the oven to 200 degrees C.
- Mix all the ingredients together in a large bowl, kneading the wet and dry ingredients together until you have a smooth ball. Let the dough rest on the counter (covered in a tea towel or cling film) for 30 minutes.
- Cut the ball of dough into quarters.
- Take a quarter of the dough and, using your hands, roll each piece of dough back and forth until it resembles a long tube that is around the thickness of a finger.
- Cut each long piece of dough into 8cm smaller pieces. Wrap each of these smaller pieces around your finger to form its signature ring shape.
- Place the taralli onto a waxproof lined baking sheet and bake them in the over for around 30 minutes or until they begin to brown at the edges.
- Remove from the oven, let cool and devour.
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