Let me introduce my thin crackers.
This is the latest… release, let’s call it that!, of the countless crunchy crackers that are so addictive, thanks to my Licoli, which has been gifting me this past month.
The first recipe of this new year couldn’t be other than this one, which I promised you several months ago. Yes, sometimes I’m a bit late with the recipes on my list… but I do get there! 😊
The differences between these crackers with Licoli and the crackers with solid sourdough I was making until a few months ago are few. And even comparing the photos they look quite similar. So if you want to make the same recipes I mentioned here you can simply repeat them using Licoli instead of sourdough and I’m sure they’ll turn out great.
So why a new recipe? Well, first of all to avoid overwhelming a single article, which already has three recipes, with too many photos and variants. And also because besides the differences in ingredients, today’s recipes are a bit different in the procedure too.
Indeed, for a few months now I’ve been evolving in a small modification, one of those things you do by accident once and then, seeing the good result, never abandon.
It was one of those days when I was in a crazy rush… haha well, look… it never happens to me! 🙄😀 That day, after rolling out the first layer of dough, I put it in the oven immediately – instead of waiting to have finished all the layered sheets – so that the first batch was baking while I rolled out the second sheet. And in this way, I got thin crackers, or rather, thin sheets, so crunchy that everyone here was stealing and eating them as they came out of the oven.
And in the end, there was very little left for dinner. But that’s another story 😀
👇 other recipes you may be interested in: 👇
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
I propose two recipes, one with oil and without dough rising and one with lard and with rising in the fridge:
- 3 1/4 cups type 1 flour
- 2/3 cup liquid sourdough
- 2/3 cup water
- 3 tbsp corn oil (cold-pressed)
- 3 1/4 cups Manitoba flour
- 2/5 cup liquid sourdough
- 7/8 cup water
- 1/4 cup lard
Tools
- Work surface
- Rolling pin
- Pastry wheel
Steps
In a large bowl, dissolve the Licoli in water (at room temperature or warm).
Add the oil and flour and knead until an elastic dough is obtained (about 10 minutes).
Roll out the dough thinly with a rolling pin, immediately (i.e., without waiting for it to rise) or after a short rest of 15-30 minutes.
The thinner you roll it, the faster the crackers will bake, and the crunchier they will be. Dividing it into portions makes the operation easier.
Cut the dough into strips, rectangles, or other shapes as desired.
Poke the pieces with a fork or the tip of a knife, and place them on a baking sheet lined with parchment paper.
Bake them at 392-428°F (200-220°C) for about 10 minutes.
You can tell they’re ready by the color. 😉
In a large bowl dissolve the Licoli in 100 grams of water (at room temperature or warm).
Add 200 grams of flour, knead and let rest in the oven (or microwave) for about 3 hours (it should double, but it is not essential).
Dissolve the lard in the remaining 100 grams of water, previously heated to allow the lard to dissolve adequately.
Combine the lard + water and the remaining 200 grams of flour with the risen dough.
Knead until a well-mixed dough is obtained.
Store in the fridge, in a closed container with a suitable lid or with cling film, until the next day (about 12 hours).
After that time, remove from the fridge and let rest at room temperature for 1-2 hours, then proceed with making the crackers as in the previous procedure (I’ll repeat the last steps for you):
Divide the dough into portions and roll it out thinly with a rolling pin. The thinner you roll it, the faster the crackers will bake and the crunchier they will be.
Cut the dough into strips, rectangles, or other shapes as desired.
Poke the pieces with a fork or the tip of a knife, and place them on a baking sheet lined with parchment paper.
Bake them at 392-428°F (200-220°C) for about 10 minutes.
Insert the baking sheet in the upper and/or lower part of the oven (i.e., quite close to the heating elements) to speed up the baking.
This also allows you to bake two trays at the same time.
If needed – but it also depends on the oven – it may be useful to swap the position of the two trays halfway through baking (or turn each cracker individually, which is, however, less practical).
To vary their taste and flavor, these thin and crunchy crackers can be flavored with spices, aromatic herbs, or seeds.
The last ones I baked are these with seeds that I cut a bit longer than usual, they looked more like thin breadsticks than crackers 😀 but I want to show them to you because they were really good, and super crunchy!
Salt-free tips
As you know, I cook without salt, so if you are trying to cut back on salt but aren’t quite used to it yet, here are some tips to season your thin crackers without using salt:
▪ Add aromatic herbs to the dough like rosemary, oregano, thyme, sage
▪ Add small seeds that adhere better to the dough, like sesame, poppy, flax, or chia
▪ Make the crackers spicy with chili, pepper, or paprika
▪ Season them with gomasio.
I assure you these are all great ways to add flavor to your salt-free thin crackers. 🙂
As you know, I cook without salt, so if you are trying to cut back on salt but aren’t quite used to it yet, here are some tips to season your thin crackers without using salt:
▪ Add aromatic herbs to the dough like rosemary, oregano, thyme, sage
▪ Add small seeds that adhere better to the dough, like sesame, poppy, flax, or chia
▪ Make the crackers spicy with chili, pepper, or paprika
▪ Season them with gomasio.
I assure you these are all great ways to add flavor to your salt-free thin crackers. 🙂
If you are interested in reducing or eliminating salt, always remember to:
▫ Gradually decrease the salt, the palate must get used to it gradually and must not notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granulate and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that don’t disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Sometimes, allow yourself a treat. It’s good for morale and helps you stay the course.
If you can’t give up salt:
▫ You can still try my recipes by salting to your habits.
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In my new WhatsApp channel and on Instagram, on the Facebook page, on Pinterest and in my two groups: Catia’s Group, in the Kitchen and Beyond and Just what I was looking for! and if you like… subscribe to my Newsletter.
