Originally posted December 03, 2011

flatbread (simple crackers)

I liked my basic cracker recipe but wanted to make crackers that were even crispier. I also love matzo so I was easily drawn in by Mark Bittman's flatbread recipe, which he presents as "olive oil matzo."

I love that the ingredients are simpler than my basic cracker recipe. I did borrow techniques from the other recipe though, such as the oven temperature and use of the pasta machine.

Next time, I plan to use fine grain salt and will need to change the measurement accordingly.

Ingredients

2 cups all-purpose flour
2 tsp kosher salt
1/3 cup extra virgin olive oil
1/2 cup water

12 long pieces

Directions

Combine flour, salt, and olive oil in a food processor and process until well integrated. Drizzle in the water until evenly incorporated. The dough will look like couscous.

Remove from processor and knead together into a ball. Cut into 12 pieces, roll each into a ball, and cover with a moist tea towel for 30 minutes.

Preheat oven to 450º.

Flatten each ball using a pasta roller, starting from 1 and ending on 5. (You can roll them out by hand if you don't have a pasta roller.)

Working in batches, lay each long cracker on a cookie sheet, prick all over with a fork, and bake four about 3 minutes. Flip and bake for another minute or so. Keep a close eye on them. They burn easily.

Let cook before breaking into large pieces and serving.

1 hour