Bread Sticks, Moist and Crunchy

These bread sticks are delightfully crunchy on the outside and moist on the inside, making it a perfect appetizer or snack.

The addition of chili flakes and dried herbs gives them a unique flavor.

The cornflour used in this recipe may not be easily available in some areas.

The dough may be sticky and difficult to handle for beginner bakers.

These bread sticks are a good source of carbohydrates.
The addition of herbs and garlic can provide potential health benefits.

	400 g flour
	100 g cornflour ( masa harina )
	25 g gruyere cheese ( grated )
	25 g parmesan cheese ( grated )
	25 g dry yeast
	3 garlic cloves ( minced )
	1 tablespoon brown sugar
	3 tablespoons olive oil ( very good quality )
	about 200ml water ( luke warm )
	1 -2 teaspoon chili flakes
	1 tablespoon oregano ( dried )
	1 tablespoon rosemary ( dried )
	1 tablespoon basil ( dried )
	salt and pepper

1.	In a large mixing bowl, add the flour, cornflour, grated gruyere cheese, grated parmesan cheese, dry yeast, minced garlic, brown sugar, chili flakes, dried oregano, dried rosemary, dried basil, salt, and pepper.
2.	Mix well and make a well in the center of the bowl.
3.	Pour olive oil and luke warm water into the well and mix to form a sticky dough.
4.	Transfer the dough onto a floured surface and knead until it's smooth and elastic.
5.	Place the dough back into the mixing bowl, cover with a damp cloth and let it proof for an hour or until it doubles in size.
6.	Preheat the oven to 200°C and line a baking sheet with parchment paper.
7.	Take the dough out of the bowl and divide it into 12 equal parts. Roll out each part to form a long thin stick.
8.	Place each stick on the prepared baking sheet and let it rest for another 15 minutes.
9.	Bake for 12-15 minutes or until the sticks turn golden brown and sound hollow when tapped.
10.	Serve warm with your favorite dip.