Italian crackers
Crisp crackers made with olive oil and semolina, rolled thin and baked in the oven.
Ingredients
- 200 g tipo 0 flour (or plain flour)
- 100 g semolina
- 180 ml water
- 30 ml olive oil
- 5 g fresh yeast
- 1 tsp (5 ml) salt
Method
- Crumble the yeast into the water and stir until dissolved. Add the flour, semolina, salt and olive oil and mix everything together, then knead for 5 minutes once it comes together.
- Cover the dough and leave to rest for 30 minutes.
- Preheat the oven to 180°C (conventional, top and bottom heat) and line the baking trays with baking paper.
- Divide the dough into 3 pieces. Roll each out on a floured surface to about 2 mm thick, as thin as you can.
- Cut the dough into rectangles of about 5 x 7 cm, prick them with a fork and arrange them on the trays.
- Bake the trays one at a time at 180°C for 10 minutes, until the crackers are golden and firm. If the edges are still soft, give them another 2-3 minutes.
- Cool the crackers completely on a wire rack; they crisp up as they cool.
Note: Roll all the crackers to the same thickness so they bake evenly.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.