GENOVA GAL­LETA

The Jerusalem Post Magazine - - FOOD - Trans­lated by Han­nah Hochner.

Makes 25-30 crack­ers.

In­gre­di­ents:

4½ cups flour, sifted

1 Tbsp. fresh yeast

2 Tbsp. oil

1½ cups wa­ter at room tem­per­a­ture A lit­tle salt

Top­ping:

3 Tbsp. kosher salt

Direc­tions:

Pour the flour into a large bowl. Sprin­kle with a lit­tle salt and then form a well in the cen­ter. Add the yeast and then grad­u­ally add the wa­ter while knead­ing. Con­tinue knead­ing un­til mixed well. Cover and let rise for 30 min­utes.

Flour your work sur­face and then roll out the dough to a thick­ness of 1 cm. Cut out cir­cles us­ing a glass. Pick up the round piece of dough and then stretch it out a lit­tle so that it’s ob­long. Place on a greased bak­ing tray. Con­tinue mak­ing more cir­cles and fill up tray. Take a fork and poke holes in the cir­cles and then sprin­kle with kosher salt.

Bake in an oven that has been set to medium heat and bake for 20 min­utes un­til the crack­ers are golden brown. Let cool and serve with dips and sal­ads.

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