Crackers alle Erbe Aromatiche
Simple ingredients blend in this easy-to-make recipe of flour, water and herbs that are mixed, rolled out and then baked. Go crackers with our recipe paired with cheese, wine and good company and you will never purchase boxed crackers again.
Ingredients
Preparation
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Dissolve the sourdough yeast in water and add the oil, all the flour and oregano. Knead for a few minutes until the flour is completely hydrated. Let it rest for 30 minutes; add the salt and knead until it is distributed throughout the dough.
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Leave to rest for another 30 minutes so that the salt dissolves completely. Knead again to obtain a smooth dough, which you will transfer to a container for leavening. Leave to rise for 3-4 hours at a temperature of 20-22 °C or for 24 hours at a temperature of 5 °C in the refrigerator.
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Once the dough has risen, to roll out the crackers you will need a pasta maker (also known as "grandma duck") or a simple rolling pin. Cut a piece of dough, about 1.5 cm thick, and start rolling it out with the pasta maker to the greatest thickness. Leaf through it 4 times, flouring it lightly and folding it in half, before passing it through the pasta maker once again. When you have obtained a nice smooth and uniform rectangle of dough, start refining it, passing it through the pasta maker at increasingly thinner thicknesses. You get to peel up to a thickness of about 1 or 2 mm maximum. Once you have the dough, roll it out on the workbench and divide it into rectangles or triangles of the size you like best. Use a wooden skewer or fork to poke holes in the center of each cracker. Place them on a baking tray covered with baking paper and from here you can decide to sprinkle them externally with other aromatic herbs and salt. Cook them in a ventilated oven for 20-25 minutes at a temperature of 180°C, without humidity. Then let them cool on a wire rack for 30 minutes and close them in an airtight jar.