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.
• 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 15-20 mins so it has time to rise a bit.
• Preheat the oven to 180 C.
• 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.