Preparation time: 10 minutes + 50 minutes rising time + 15 minutes cooking time
Ingredients for 10 servings
soft wheat flour 8 cups (1 kg)
water 2 1/3 cups (550 ml)
dried or fresh oregano 1 tbsp (5 g)
fresh yeast 1 tbsp + 2 tsp (20 g)
extra-virgin olive oil 3 tbsp + 2 tsp (50 ml)
salt 1 tbsp (20 g)
Method
Put the oregano (dried or fresh, the amount can vary considerably depending on the intensity of the aroma) in the oil. Dissolve the yeast in the water, heated to 85-95° F (30-35° C). Make a well with flour on a work surface. Add the dissolved yeast to the center of the well and gradually incorporate the flour. Knead until the dough begins to take shape, then add the oil with the oregano. Lastly, add the salt and continue to knead until the dough is soft, smooth and elastic. Cover the dough with plastic wrap and let rest for about 10 minutes. Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange in a baking pan lined with parchment paper. Cover with plastic wrap and set in a warm place. Let rise for about 40 minutes. Before baking, prick the crackers with a fork to keep them from swelling up during cooking. Bake in the oven at 350° F (180° C) until golden, about 15 minutes.
