Ingredients

• 10-12 chopped black olives

• 400 g of flour

• 100 ml of milk

• 100 ml of virgin olive oil

• A pinch of salt

• One level teaspoon of yeast

• 1 teaspoon of oregano

• 2 tablespoons of grated mature Manchego cheese

Directions

In a bowl, mix the flour with the yeast; add the salt, oil and milk. Stir well with a spoon, and when well mixed knead by hand to a smooth dough. Do not over-knead or it will become stretchy and difficult to roll out.

Form the dough into a ball, wrap in cling film and leave in the fridge for one or two hours before using. Take the dough out, add the olives, oregano and cheese, and knead lightly.

To roll out, dust the working surface with flour and rub flour into the rolling pin. Cut the crackers, place on a baking sheet on a piece of baking paper and cook in an oven preheated to 200ºC until golden.