Landed me a truckload of these gorgeous , not-too-sweet, perfectly crunchy and melt worthy ‘Om’ biscuits from V.B. Bakery, Bangalore!! Subtly flecked with Carom seeds or Ajwain, these bad boys are so light that no matter how many you scarf down, you find yourself reaching out to grab the next handful!
So the next time you have generous and food centric friends trekking over from Bangalore beg them to carry you a bagful, it’s the only sane thing to do.
To make doubly sure, give them the address as well 😉
Sajjan Rao Circle, VV Puram, Bangalore
Plus for the overzealous there’s always the fascinating option of baking em at home! I know I am going to have to give it a try…
Makes: Eight 12″ Sticks or Sixteen 6″ Sticks
1 cup flour
1 tsp Ajwain or carom seeds
5 tsps Sugar; or to taste
1 tsp DryYeast
4 tbsps lukewarm water
3 1/2 tbsps Oil (Vegetable or sunflower)
1/2 tsp Salt
In a large bowl, combine the yeast, sugar and lukewarm water. Let stand for 10 minutes until bubbly and foamy.
Stir in flour, salt, Ajwain and oil into the yeast mixture. Stir together with a wooden spoon or beat with an electric mixer or just use your hands and knead until the dough is shiny, elastic,and soft, 3 to 5 minutes.
Place the dough in a lightly oiled bowl. Toss the dough well to coat it with oil. Cover the bowl with a plastic wrap and let the dough ferment at room temperature until doubled in volume, about 2 hours.
Preheat the oven to 180 deg C. Line a baking sheet with a parchment paper and keep aside.
After 2 hours, Punch the dough and Knead by hand on a lightly floured surface until very smooth and soft. Divide the dough into 8 equal parts. Using floured hands, stretch and roll each piece of dough into a thin 12-inch-long breadstick. Place the breadsticks about ½ inch apart on the prepared baking sheets. And set aside for about an hour till the dough slightly rises.
Bake at 180 deg C until golden and crisp, about 15-20 minutes. Transfer the baking sheets to a rack and let the breadsticks cool completely.
Recipe adapted from;