Roof Tile Crackers is a modern British recipe for a classic crispy cracker made from durum wheat flour that is an excellent accompaniment to pates and dips of all kinds. The full recipe is presented here and I hope you enjoy this classic British version of: Roof Tile Crackers.
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These are made with the same fine Italian flour used to make pasta. If you cannot get durum wheat flour, then finely milled strong white bread flour will also work.
Roof Tile Crackers: A British recipe for a crispy cracker made from durum wheat flour that is an excellent accompaniment to pates and dips of all kinds.
Ingredients:
1 tbsp sea salt
100ml warm water
250g fine (grade '00') Italian durum wheat flour
2 tbsp olive oil
Method:
Dissolve the salt in the warm water.
Sift the flour into a bowl then form a well in the water. Pour in the salted water along with the olive oil. Bring the flour into the liquid ingredients and mix well to combine.
Turn the resultant dough onto a lightly-floured work surface and knead well for a few minutes, until smooth (you will end up with quite a firm dough).
Wrap in clingfilm (plastic wrap) and set aside to rest for 15 minutes.
After this time, cut the dough into eight equal-sized pieces. Take each one in turn and sit on a well-floured work surface. Roll out as thinly as you can into rectangles (or use a pasta machine to roll them out).
Arrange the oblong 'tiles' on baking trays then prick the surface all over with the tines of a fork (ensure that they are liberally peppered with holes, to prevent them from curling during baking).
Transfer to an oven pre-heated to 180°C and bake for about 16 minutes, or until evenly golden brown and nicely dry and crisp.
Remove from the oven, transfer to a wire rack and allow to cool completely. If stored in an airtight tin they will keep for up to 2 weeks.
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