How to make
Flat tray;
Oven - 180°F (80°C);
Additional two sheets of baking paper, rectangular, lightly greased with spray.
In a bowl, mix the kachamak and sesame seeds. It is poured with broth, cooled, and left for 2 hours. After the required time, vinegar is added to it and it is grinded in a blender. Add the flour, oil and all the spices. Mix until a homogeneous mixture is obtained.
Grease two sheets of baking paper with a little oil by hand. An oil spray can also be used. Pour the mixture in the middle of one sheet and cover with the other sheet of paper.
With a rolling pin, roll it out into a thin crust of about 2-3 mm. Along with the paper, it is moved to the baking tray. Remove the top paper. Cut into crackers with a sharp knife or cookie cutter.
They are dried at 180°F (80°C) maximum to 210°F (100°C) for a long time until they become crispy.
The polenta crackers are ready.
Note: Any spices of choice can be added. In addition to the main ones, I have added pepperoncino for a spicier.
The mixture is quite moist, but that shouldn't bother you. It is more difficult to cut, but drying separates the crackers from each other, and once ready, they break easily.
I used polenta, but semolina can also be used for kachamak.
