Yes, crickets!!! This recipe makes a nutty delicious dough that can be used as pizza dough or seared as individual pita style flatbreads.
1 package traditional yeast
2 cups warm tap water
4 teaspoons sugar
2 teaspoons Tidal Salt Fleur de Sel plus more for seasoning
4 cups flour
1 cup cricket powder
Proof the yeast and sugar in the warm water for about 5 minutes until it starts to bubble. Add all ingredients to the bowl of a food processor fitted with it's plastic blade or dough mixer. (You could also mix by hand, but I'm lazy)
Mix in the food processor until a ball forms. Turn out into oiled bowl, cover and let rise until doubled in size. About an hour.
Punch down the dough. At this point, you can either freeze it, cook it, or pop it in an airtight container in the fridge for up to 48hrs.
I froze half of it and cut the other half into 8 equal balls. Pull them into disks about a half inch thick. Sear them in a hot oiled skillet over medium high heat. They take roughly 3-4 minutes per side.
Top with a sprinkle of salt while they are still hot so that it sticks.
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