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This recipe was uploaded by madamada
your kitchen will be invaded by appetizing scents
I'd like to have an "in-spiring" emotion face here to paste to show what I mean:D
p.s. after many many tentativi I discovered that folding many times the stretched dough as if you were making a "pasta sfoglia" lets the crackers rise in many layers becoming more friabili and light
p.p.s brush the rollpinned dough with mixed olive oil and a little water, before you fold it, and fold it not too many times otherwise you will not be able to stretch it (adjourned version 30.6.09)