Directions: |
Directions:Sift the flour and salt onto clean work surface and make well in middle. In a large measuring cup, mix the yeast, sugar, and olive oil into water and let set for a few minutes, pour into well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep drawing flour in, and when it comes together, work the rest of the flour in with your floured hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large floured bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until doubled in size. Remove dough to floured surface and punch down. You can use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using immediately, divide the dough into balls. (This recipe makes 6-8 medium pizzas or tons of crackers.)
Roll the dough out about 15-20 minutes before cooking. If you are working in advance, it’s better to leave your dough covered with plastic wrap, in the refrigerator. However, to save time, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of oiled and floured aluminum foil. You can then stack, cover them with plastic wrap, and refrigerate. The key to cooking crackers: Preheat your oven to 500º F. Pierce the dough with a fork, brush them with a light coat of olive oil & sprinkle with salt. Place the thinly rolled out dough on the bare racks in the bottom of your oven. Cook for 7-10 minutes until golden and crispy. |
This recipe for Homemade Crackers is from