How to make
Dissolve the yeast and sugar in the slightly warmed milk. Leave it to activate for 10 minutes.
In a bowl, mix the two types of flour, poppy seeds and salt. Make a well in which you pour the milk with the yeast and olive oil.
Knead a smooth dough. If it is soft, sprinkle flour and if it becomes hard, pour a little milk and knead, until it stops sticking to you.
The liquid is usually more because the cornmeal absorbs a lot, but it also depends on the brand and type you use. I use cornmeal where, before grinding, the corn has undergone a light heat treatment - this affects the taste, its qualities and the ability to absorb liquids.
Form thin sticks from the dough and arrange them in two trays covered with baking paper. Coat the cracker sticks with water and leave them in a warm place for 30-40 minutes.
Bake the homemade cracker sticks in a 370°F (190°C) oven for 12-15 minutes or until they aquire a lightly golden brown color.
When they cool, the poppy seed cracker sticks are ready for consumption.
Use them as an addition to various appetizers, vegetable spreads, salads and dips.
Enjoy your meal!
