How to make
Dissolve the yeast and sugar in slightly warmed 2/3 cup (150 ml) of water and leave to activate.
In a bowl, mix all of the types of flour with the salt and make a well in which you will pour the oil, butter and activated yeast with the rest of the water.
Knead a smooth dough and with greased hands shape it into a ball and roll it in semolina.
Put it in a bowl and leave it to rise for about an hour, covered with a clean towel.
Roll out the dough into a thin crust, cut the crackers into square or triangular shapes and arrange them in a tray covered with baking paper. You will get about 4 trays.
Sprinkle them with sesame seeds and coarse flaky salt and bake them at 390°F (200 degrees) for 10-15 minutes. It is important that the buckwheat flour crackers are the same thickness, in order to bake evenly.
I recommend after 10-11 minutes to check on them and if they have aquired an appetizing color on the edges, take them out or if not, wait another 2-3 minutes.
Leave the baked crispy crackers to cool and serve them with your favorite spread or dip.
Enjoy your meal!
