Crackers are an all-purpose food, similar in shape to crackers, which can be used as a snack, appetizer or as an accompaniment to any dish. And the fact is that they allow an infinite number of flavors and textures on top: pâtés, preserves, olives, cheeses, jams, etc.
They are usually salted -although there are also semisweet varieties- and differ from crackers in their preparation. Crackers are prepared with layers of flat flour dough, without yeast, in which small holes are made to avoid the formation of bubbles.
Once prepared and before putting it in the oven, the dough can be seasoned with spices or other ingredients to give it even more flavor. For example, with chorizo from La Rioja, intense and spicy, with an unmistakable texture.
Chop the chorizo into very small cubes and set aside.
Preheat the oven to 200ºC., while mixing the flour with the water, salt, oil, yeast, thyme and oregano. Knead for a few minutes until everything is well integrated and let it rest for 10 minutes.
Roll out the dough with a rolling pin until it is 2-3 mm thick, leaving it in the shape of a rectangle, brush the entire surface with oil, sprinkle with sesame seeds and add the chorizo, distributing it very well over the dough. Place a baking paper on top and with the help of a rolling pin press lightly while letting it roll to introduce a little of the chorizo in the dough. Cut into rectangles and bake in the oven for 20 minutes.
Once cold, store in a box avoiding humidity.
Ingredients
Directions
Chop the chorizo into very small cubes and set aside.
Preheat the oven to 200ºC., while mixing the flour with the water, salt, oil, yeast, thyme and oregano. Knead for a few minutes until everything is well integrated and let it rest for 10 minutes.
Roll out the dough with a rolling pin until it is 2-3 mm thick, leaving it in the shape of a rectangle, brush the entire surface with oil, sprinkle with sesame seeds and add the chorizo, distributing it very well over the dough. Place a baking paper on top and with the help of a rolling pin press lightly while letting it roll to introduce a little of the chorizo in the dough. Cut into rectangles and bake in the oven for 20 minutes.
Once cold, store in a box avoiding humidity.
