How to make
In a bowl, mix the two types of flour. Pour the water in the middle. Dissolve the yeast and sugar, wait for it to activate.
Knead the dough, add the oregano, parmesan, salt and olive oil. You can add more flour, if it seems too thin. Knead a ball and leave it to rise for 90 minutes.
Then break small balls from it and shape the cracker sticks with your palms, by gently rubbing the dough between them. Grease your hands to make it easier.
The thickness of the corn sticks should be about a finger, but they can be thinner. Leave them for another 40 minutes.
Bake the crunchy corn cracker sticks for 20 minutes at 360°F (180 degrees) or until they aquire a golden color. Serve them with a homemade vegetable spread.
