Water Crackers (Galletti)
This water biscuit is an icon of Maltese cuisine, traditionally loved by fishermen as it travelled well at sea. Today it’s essential to accompany any platt Malti. Galletti are also common as a snack, even sold in Maltese sausage flavour!
Ingredients 6
170 ml warm water
1 tsp dried yeast
1 tbsp olive oil
200 g plain flour (all-purpose flour)
150 g fine semolina
1⁄2 tsp salt
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
Mix the , and together in a mixing bowl and leave for 10 minutes. Stir in the , and . Knead on a lightly floured surface for 10 minutes, until you have a smooth, elastic dough.
Return the dough to the bowl, cover with a tea towel (dish towel) and leave in a warm place for 1 hour, until beginning to rise. (Alternatively, you can make the dough in a stand mixer fitted with a dough hook.)
Knock the air out of the dough and transfer to your work surface. Cut into 3 portions and let the pieces rest for 10 minutes.
Preheat the oven to 230°C (445°F). Working with one piece at a time, roll out to a large shape 2 mm (⅛ in) thick. Use a round cutter (about 6 cm/2½ in) or an upturned glass to cut crackers. Place at least 3 cm (1¼ in) apart on baking trays lined with baking paper. Prick each cracker twice with a fork. Continue to roll out, cut and prick galletti with the remaining pieces of dough, and then with the dough scraps.
Bake the for 3 minutes, then flip them all and bake for 3 minutes longer. Remove the trays from the oven and leave the door open for a few minutes to expel some heat.
Return the trays to the oven and allow the to cool down and dry out for 1–2 hours. Store in a sealed container.
