Scrocchie: mother-in-law's tongue crackers

Method

Introductory photographs from the original

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1. 1.1Step 1 of 14

   I put the flour in a bowl, add the yeast, a very small amount, about half a teaspoon, and mix.

   

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2. 2.2Step 2 of 14

   I add the water gradually while working the dough. It should be only slightly sticky. Add more if the flour absorbs more water, or reduce the amount if it absorbs less.

   

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3. 3.3Step 3 of 14

   Leave the dough covered to rest for 10 minutes.

   

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4. 4.4Step 4 of 14

   After 10 minutes, I add the salt and knead until completely absorbed. The dough will become smoother.

   

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5. 5.5Step 5 of 14

   Add the oil. It may seem a lot at first, but keep working in the bowl until all absorbed.

   

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6. 6.6Step 6 of 14

   Now knead on the worktop for about 5 minutes.

   

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7. 7.7Step 7 of 14

   Shape into a small log.

   

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8. 8.8Step 8 of 14

   Divide into 8 pieces, elongate them and sprinkle with a little oregano.

   

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9. 9.9Step 9 of 14

   Flatten each piece into a long shape using a rolling pin.

   

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10. 10.10Step 10 of 14

    It should be very thin, almost transparent.

    

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11. 11.11Step 11 of 14

    I line a baking tray with oiled baking paper and arrange the crackers, stretching and flattening them with my hands.

    

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12. 12.12Step 12 of 14

    I baked 2 batches of 4.

    

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13. 13.13Step 13 of 14

    I bake at 180°C for 10/15 minutes. Watch them: they should turn a lovely golden colour.

    

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14. 14.14Step 14 of 14

    I keep any leftovers in a food bag. They will lose their crispness if exposed to moisture through improper storage. If this happens, bake again at 170°C for a few minutes to crisp them up. A recipe by Ginevra Antonini.

    

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