# Galletti (Maltese Water Crackers)

Source: https://www.malteserecipes.com/recipes/galletti/

Thin, crisp Maltese crackers made with flour, semolina and yeast. Roll them finely and prick the dough for a light snack with dips.

Prep time: 45 minutes (plus 1 hour rising)
Cook time: 60 minutes
Servings: 100-120 small crackers
Tags: crackers, bread, maltese-classic, traditional, vegan, snack



## Ingredients

Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/).



- 300g plain flour, plus extra for rolling

- 75g fine wheat semolina

- 4g instant dried yeast

- 5g fine salt

- 1 tsp sugar

- 180-200ml lukewarm water, added as needed

- 20ml olive oil


## Instructions

1. **Mix**: Combine flour, semolina, yeast, salt and sugar. Add 180ml water and the oil. Mix and knead for 5-8 minutes, adding a little more water only if dry. The dough should be smooth and fairly firm.

2. **Rise**: Cover and leave for about 1 hour, until noticeably puffy. Heat the oven to 180°C (fan 160°C). Line baking trays.

3. **Roll and cut**: Divide into four portions, keeping unused dough covered. Roll each to 1-2mm thick, using a pasta machine if helpful. Cut 4cm circles, gather scraps and reroll. Prick each cracker several times with a fork.

4. **Bake in batches**: Arrange in a single layer and bake for 15-20 minutes per batch until golden and dry underneath. Allow about 45-60 minutes of oven use for the whole batch, depending on tray capacity. Cool completely on a rack.



## Keep Them Thin

Thickness matters more than an exact cracker count. Thick discs stay bread-like inside. Prick each one so steam escapes rather than forming a large pocket, and bake similar thicknesses together.

The cooking time includes several batches; one tray takes about 15-20 minutes. Let a test cracker cool before deciding whether the batch is crisp. Return soft crackers to a low oven briefly if needed.

## Serving and Storage

Serve with [Bigilla](/recipes/bigilla/), olives and cheeselets. Store fully cooled crackers in an airtight tin and use within a week for the best texture. Keep away from moisture. More dough projects are in [Maltese baking and pastry](/collections/maltese-baking-and-pastry/).


## At the Maltese table

Galletti are thin Maltese crackers served with dips, cheeselets and small shared dishes. Flour and semolina blends and the choice of fat vary; this home version uses olive oil.





## Explore the collections

- [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/)

- [Maltese street food](https://www.malteserecipes.com/collections/maltese-street-food/)


## Serve with or cook next

- [Bigilla (Traditional Maltese Bean Dip)](https://www.malteserecipes.com/recipes/bigilla/): Make a garlic-rich bean dip for the crackers.

- [Arjoli (Maltese Garlic and Tomato Dip)](https://www.malteserecipes.com/recipes/arjoli/): Serve with the tomato-and-garlic dip.

- [Ħobż biż-Żejt (Maltese Tomato and Tuna Sandwich)](https://www.malteserecipes.com/recipes/hobz-biz-zejt/): Use similar savoury toppings in a bread lunch.