For many years, they’ve been my favorite school snack. I love eating crunchy crackers, especially in the afternoon, when I realize that there’s too much time before dinner! . Let’s bake them at home!
MAKES 30 BITES
READY IN 12 h (or less! Take a look at the advice)
INGREDIENTS
7 oz all-purpose flour
½ oz brewer’s yeast, dry
½ teaspoon honey
4 ½ oz water
2 tablespoons extra virgin olive oil
Salt to taste
All-purpose flour to taste
½ glass water + 2 tablespoons oil
Coarse salt to taste
STEP 1: MAKE THE DOUGH
Place all-purpose flour in a bowl and add brewer’s yeast, honey and – little by little- water. Carry on blending and add extra virgin olive oil and salt. Knead until you get a smooth dough. Cover the dough with cling film and let it rise into the fridge all night long. Then remove the bowl from the fridge 3 hours before cooking.
STEP 2: ROLL OUT THE DOUGH
Place the dough on a lightly floured pastry board , then roll it out using a rolling pin (or a pasta maker). It should be 2 – 3mm thin!
STEP 3: CUT & SEASON CRACKERS
Slice the dough into rectangles using a knife and make some holes on crackers using a fork. Place crackers on a baking tin covered with parchment paper. Brush them with water + oil mixture and add a bit salt.
STEP 4: COOK
Cook crackers in preheated oven at 200°C for about 8 -10 minutes.
A PIECE OF ADVICE: if you don’t have time for a long rising time, you can increase the amount of brewer’s yeast (from ½ to 1 oz), a couple of hours for rising will be enough.
#getBready & enjoy your meal
Share on:
