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A simple pan and a handful of minutes for cooking, and our light homemade crackers are ready! http://www.my-personaltrainer.it/Tv/R... Ingredients Recipe For 60 pieces 120 g of rice flour 120 g of white flour type 00 120 ml of water 5 g of salt 1 tablespoon of extra virgin olive oil Optional: 2 g of instant yeast Preparation Quick Water Crackers in a Pan 1. In a bowl, sift the white flour together with the rice flour. Add the yeast for savory cakes, salt, oil and knead with warm water until you obtain a soft consistency that can be worked with your hands. 2. Wrap the dough in a sheet of cling film and let the dough rest for half an hour. Did you know that… The rest has the sole function of making the next step of rolling out the dough easier. Those who don't have much time can skip this step. You can also use whole wheat flour instead of white flour. You can also avoid using baking powder: in this case, you will get thinner crackers. 3. Roll out the dough on a floured surface until it is thin, a few millimetres thick. Cut the dough with a round or rectangular cutter. The scraps can be kneaded again to make new crackers. 4. Heat a pan until it is very hot. Cook the crackers, avoiding overlapping the cutters: turn the crackers over after a minute or until the crackers appear golden. Cook for 3-5 minutes: the cooking time depends on the thickness of the dough and the flame. 5. The crackers are ready when they appear crispy and golden on both sides. 6. Let them cool and serve. 7. The crackers will keep for a couple of days, in a plastic bag or in a tin. ************ Follow Alice's Video Recipes on MypersonaltrainerTv: http://www.my-personaltrainer.it/Tv/R... Follow Alice's Recipes on Facebook: / ricettedialice