Herbed “Boo/ Ghost” Breads For Halloween

Directions

1. Combine 2 cups all-purpose flour, 1 tsp instant yeast, 1 tsp sugar, 1 tbsp olive oil, 1 tsp salt, 1 tsp red chili flakes, and 1 tsp Italian seasoning in a bowl or food processor. Add enough water and knead (by hand or machine) until the dough is soft and elastic.
2. Shape the dough into a ball, place it in an oiled bowl, and turn to coat with oil. Cover loosely and let rise until doubled in volume.
3. Gently deflate the dough, then pinch off small pieces and roll each into a thin round about 4 inches in diameter. Using a sharp knife, cut three small slits for two eyes and a mouth. Gently stretch the slits open and stretch the round slightly to form a ghostly face.
4. Place each ghost on a lightly greased or parchment-lined baking sheet. Repeat with remaining dough, making as many as fit on one sheet (no need for a second rise). Dock the breads by pricking well with a fork to prevent puffing.
5. Bake at 200°C (400°F) for 10 to 15 minutes until golden brown and crisp. Let cool, then store in an airtight container if not using immediately. Serve with soup.