ANCHOVY SALAD WITH OLIVE OIL CRACKERS

Open the cans and drain the oil. Cut the anchovies in chunks. Dice the cucumber and celery. Chop the onions and mix all ingredients together. Add the mayonnaise, yogurt and mustard and place in fridge until you get the crackers done.

In a mixing bowl place the all-purpose flour, whole wheat flour, olive oil and add water little by little. Knead the dough until is firm. Add water if needed. The dough should be smooth and elastic but not sticky. Let it rest in the fridge for 15′. Place the dough between two sheets of parchment paper and roll out with a rolling pin into a very thin sheet. Using a sharp knife cut the dough into rectangles, drizzle with water and sprinkle the up side with soarse salt. Bake in a preheated oven at 160°C, for about 40 minutes.