There are no local stores that sell or are willing to order sesame sticks, so I just got brave and grabbed a recipe off the internet. I modified it some while making, so this is not the original. If anyone has any suggestions, please feel free to share them!
1 cup whole wheat flour
1/2 cup toasted sesame seeds
1/4 cup fine cracked wheat(don't use bulgur, if you can't find this, use extra sesame seeds)
1/4 teaspoon turmeric
1/4 teaspoon beet root powder(can't find this, and it is just for color, so I left it out)
1/2 teaspoon garlic powder or to taste(I used 1/2 teaspoon)
1 teaspoon salt(it called for 2 teaspoon, but was way too salty)
2 tablespoons sesame oil
2 tablespoons vegetable oil
6 tablespoons water(may need a touch more or less, just until it holds together when squeezed)
Combine dry ingredients thoroughly. In separate bowl, combine oil and water, then stir into dry ingredients. Mix thoroughly, kneading any remaining bits into the dough by hand.(this may take a bit, but hang in there)
Divide dough in half and wrap each in plastic. Flatten into inch-thick squares. Refrigerate for 30 min to allow to firm up before rolling. Once the dough has chilled, pre-heat oven to 350F.
On a lightly floured surface, roll out dough to 1/8 inch thickness and, using a knife or pizza wheel, cut into small rectangles approximately 1/4 inch by 3/4 inch. Uniform sizes are more important than exact sizes for uniform baking. Place pieces on parchment paper or aluminum foil lined baking sheet.
Bake for 10 minutes, then turn. Bake an additional 5-8 minutes or until pieces are crispy all the way through.
1 cup whole wheat flour
1/2 cup toasted sesame seeds
1/4 cup fine cracked wheat(don't use bulgur, if you can't find this, use extra sesame seeds)
1/4 teaspoon turmeric
1/4 teaspoon beet root powder(can't find this, and it is just for color, so I left it out)
1/2 teaspoon garlic powder or to taste(I used 1/2 teaspoon)
1 teaspoon salt(it called for 2 teaspoon, but was way too salty)
2 tablespoons sesame oil
2 tablespoons vegetable oil
6 tablespoons water(may need a touch more or less, just until it holds together when squeezed)
Combine dry ingredients thoroughly. In separate bowl, combine oil and water, then stir into dry ingredients. Mix thoroughly, kneading any remaining bits into the dough by hand.(this may take a bit, but hang in there)
Divide dough in half and wrap each in plastic. Flatten into inch-thick squares. Refrigerate for 30 min to allow to firm up before rolling. Once the dough has chilled, pre-heat oven to 350F.
On a lightly floured surface, roll out dough to 1/8 inch thickness and, using a knife or pizza wheel, cut into small rectangles approximately 1/4 inch by 3/4 inch. Uniform sizes are more important than exact sizes for uniform baking. Place pieces on parchment paper or aluminum foil lined baking sheet.
Bake for 10 minutes, then turn. Bake an additional 5-8 minutes or until pieces are crispy all the way through.
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