I’m not going to pretend that these crackers are as addictive as those those Stacy pita chips (I’m only allowed to buy one packet a month because they are just dangerous), but they are pretty good: another Ottolenghi: The Cookbook recipe, these are simplicity itself. Just make a dough of 250g plain flour, 1 tsp baking powder, 115ml water and 25ml olive oil, flavoured with 1 tsp paprika, a pinch of cayenne and a grinding of black pepper. Allow to rest in the fridge for an hour. Then take walnut-sized pieces of dough and roll out as thin as possible, put on a baking tray lined with parchment paper. Brush with more olive oil and sprinkle with seasalt. Bake at 220˚C until crispy and tinged with brown (we like them burnt in our house!). Serve with dippage.
One Comment on "Olive oil and paprika crackers"
Trackbacks for this post