Method

• Gently warm the milk and olive oil, remove from the heat and whisk in the yeast, let it stand for about 5mins for bubbles to form
• In a mixing bowl, combine the flours and salt
• Chop the walnuts & rosemary as fine as you can, you can use a blender if you wish
• Combine the walnuts rosemary & cumin to the flour mix, then add sesame seeds
• Create a well in the centre then pour in the yeast mixture and gradually work together to create a dough
• Cover & leave to sit for 15-20mins so it has time to rise a bit
• Preheat the oven to 180c knock the dough down and divide into 2 pieces
• Roll out to around 2mm thick, then cut with a cracker size circle cookie cutter (you can just cut into lengths and break it into pieces once cooked)
• Place on a lined baking try and bake for around 15-20 mins or until golden brown
• Allow to cool on a wire rack
• Keep in an airtight container for up to a week