Crackers alle Erbe Aromatiche
Simple ingredients blend in this easy-to-make recipe - flour, water and herbs are mixed, rolled out to a thin dough,then baked. These go to crackers pair well with with artisan cheese, red or white wine and good company.
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.