Pluck the thyme. Mix the flour, water, salt and thyme in a bowl and knead into a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for 20 minutes.
Then roll the dough into a sausage and cut 12 equal pieces from it. Roll out each with a rolling pin and fry in a pan without fat at high temperature for about 1 minute per side.
Well suited as an accompaniment to a starter or main course or as a snack in between with a homemade dip.
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