Help with recipe...curried quick sticks

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ok was flipping channels and marth stewart started talking about curried quick sticks or think bread sticks..

I missed the first 2 ingredient ammounts..and am unsure. Does anyone know enough about baking powder and flour to think this should be enough or is too much? the sticks are thin and not super fluffy…

2 cupsAll purpose flour
Baking powder -1 tsp
1 tsp curry powder
½ tsp turmeric
½ kosher salt

mix add 3 tablespoon of Crisco….dribble in cold/iced water..half a cup plus a tablespoon.

Pat onto a work surface with some flower, make a rectangle. Then roll out…into a 8/10 inch rectangle…coat with black onion seeds….loads on it. Press with rolling pin into the dough. Same on the other side

Cut the dough into 1 inch strips with pizza cutter

Can flavor dought with parmesean, poppy seed, tomatoe, parsley
Can streatch or twist it and then put onto a stainless steal tray.

14-18 minutes in 300 degree oven

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Re: Help with recipe...curried quick sticks

SPICED QUICK STICKS

Curry Turmeric Quick Sticks

1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/2 cup black onion seeds

Pulse the curry and turmeric with the flour, salt, and baking powder in Step 1. Add 1/2 cup plus 1 tablespoon water for the liquid in the same step. Before rolling out the dough, sprinkle the work surface with the black onion seeds.

Cumin Quick Sticks

2 teaspoons ground cumin

Pulse the cumin with the flour, salt, and baking powder in Step 1. Add 1/2 cup plus 1 tablespoon of water for the liquid in the same step.

Cumin Parmesan Quick Sticks

2 teaspoons ground cumin
1/2 cup finely grated Parmesan cheese

Pulse the cumin with the flour, salt, and baking powder in Step 1. Add 1/2 cup plus 1 tablespoon water for the liquid in the same step. In Step 3, sprinkle the sticks with the Parmesan just after brushing them with olive oil.

VEGETABLE QUICK STICKS
To make any of the flavored quick sticks below, simply add the juice and the listed amount of water in place of the 1/2 to 3/4 cup of water in Step 1 of Classic Quick Breadsticks, and proceed with the recipe.

Beet Quick Sticks

2 tablespoons beet juice, from 1 small beet

Combine the beet juice with 1/2 cup cold water.

Carrot Quick Sticks

1/4 cup carrot juice, from 5 ounces (about 3) carrots

Combine the carrot juice with 1/4 cup cold water.

Parsley Quick Sticks

1/2 cup parsley juice, unstrained, from 14 ounces of flat-leaf parsley

Strain the parsley juice through a fine mesh sieve. The resulting liquid should equal 1/4 cup. Combine the 1/4 cup parsley juice with 1/4 cup plus 1 tablespoon water.

Tomato Quick Sticks

1 1/2 tablespoons tomato paste

Dissolve the paste in 1/2 cup plus 2 tablespoons water.

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Re: Help with recipe...curried quick sticks

Thanks you rock but I don't see the step one directions..

did you get an amount for how much flour and baking powder?

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Re: Help with recipe...curried quick sticks

This is the direction for making the dough.

Makes 3 dozen
Bread sticks make delicious, fuss-free snacks and hors d’oeuvres, and they’re surprisingly simple to make.

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3 tablespoons solid vegetable shortening
2 tablespoons olive oil(optional)
1/2 cup sea salt or kosher salt(optional)

  1. Preheat the oven to 350°. In the bowl of a food processor, pulse flour, salt, and baking powder to combine. Add shortening, and pulse until mixture resembles coarse meal. With the machine running, gradually add between 1/2 and 3/4 cup ice water until dough comes together, about 1 minute.

  2. Transfer dough to a lightly floured surface. Form dough into a smooth rectangle, about 4 by 6 inches, with your fingers. Then roll out dough into an 8-by-10-inch sheet, 1/4 inch thick. Cut dough lengthwise into 1/4-inch-wide strips.

  3. Using your hands, gently roll each strip back and forth into 16-inch-long sticks. For the twisted version, grab each end of dough strip with your fingers, and carefully stretch and twist strip in opposite directions. Arrange sticks on two baking sheets, side by side but not touching. If salting, brush each stick lightly with olive oil, and sprinkle with salt. Press the ends onto the baking sheet to keep sticks straight while they cook. Bake until firm and cooked through, 14 to 18 minutes. Transfer sticks to a wire rack to cool. Store in an airtight container at room temperature for 2 to 3 days.

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Re: Help with recipe...curried quick sticks

Thanks!!!