Pink Himalayan Salt Natural Yeast Crackers

The original recipe uses lard and butter as fats, but we prefer to use olive oil.

Ingredients:

500g strong bread flour
300 g  100% Hydration Natural yeast
2ts salt
100g olive oil
200g water

Dissolve the Natural Yeast in the water then add the flour. You will get a fairly hard dough. At this point work the oil in the dough and add the salt. Work the dough until smooth and elastic, it might take a bit of time. At this point you can also add some dried herbs, or chopped sundried tomatoes, or whatever takes your fancy.

Form a ball with the dough and put it in a bowl, then cover it with cling film. Let it rise until double din size, about 4 hours at room temperature, or overnight in the fridge.

If you have kept your dough in the fridge overnight, let it rest at room temperature for about two hours.

Flatten it in a rectangular shape and then you have a choice to use your rolling pin or your pasta machine to make a think layer of dough, about 2 or 3mm thick.

Divide your dough in portions; pass them through your pasta machine in 3 steps ( bigger size, medium size and finally I went down to size 5): work quite quickly it makes it easier to deal with the dough; cut your crackers

Cut your crackers and make small holes with a fork all over them. Sprinkle with salt.  Bake in preheated oven at 200 C for about 10 to 15 minutes, keep an eye on them, as they can burn quite easily. While baking open the oven door  a couple of times to let the steam out.  Once they are all baked, put them back into the hot oven to coll down and toast a bit more.

The crackers keep well in an airtight container.