250 grams Graham flour
100 ml warm water
100 ml oil
100 gr coarsely grated Gouda cheese
1 medium egg
2 teaspoons instant dried yeast
1 teaspoon sugar
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon chilli powder
½ teaspoon granulated onion
Preparation
Mix the yeast with the sugar and warm water, stir well and set it in a warm spot for about 10 minutes, to activate the yeast. Whisk the egg with the oil until thoroughly combined, and set it aside. Sift the flour with the spices, add grated cheese and mix well, then make a well in the middle and pour in the activated yeast and egg and oil mixture. Mix with a wooden spoon until the dough comes together, then continue kneading with your hands, until you get a firm, smooth dough (add a tablespoon or two more, if needed).
Knead the dough for at least 5 minutes, to make it as elastic as possible, then transfer it to a clean bowl, cover with a towel and let it sit in a warm place for at least an hour, to rise. When the dough has rise, gently knead it and divide it into 8 equal pieces. Roll each part into a long rope shape (about 40 cm (16") in length) and divide it into 30 pieces.
Arrange the pieces on a baking sheet lined with baking paper (you don't need to space them up too far apart, they don't rise that much) and bake in a preheated oven, at 200˚C (395˚F), for 10-12 minutes. Serve warm with yoghurt or beer.
