This is identical to the flatbread sold at delis that costs $6 for three big rounds. Can be baked to a crisp or left slightly soft. It can also be folded to make different shapes.
This is identical to the flatbread sold at delis that costs $6 for three big rounds. Can be baked to a crisp or left slightly soft. It can also be folded to make different shapes.
Place the flour and salt into a medium bowl and whisk to combine.
Add the water to the dry ingredients and stir until the dough comes together, adding additional water if the dough is dry.
Knead the dough in the bowl 5 to 6 times.
Turn the dough out onto the counter, divide into 30 pieces about the size of small walnuts. Rolling the dough into a long log helps to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
Place a large ungreased sheet pan in the oven and preheat to 425°F.
Roll each ball into a circle about 8 inches across. The dough should be paper thin, almost translucent. If they are too thick, they will bubble up like pita breads.
Pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. Close the oven and bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles. You may have to adjust your thickness for the next batch.
I like to cook and experiment in the kitchen. Usually I go by memory, but I also use recipes from various sources. I wanted to make this site to keep everything in one place and to keep track of the changes that make the food taste best. Also I'd like this to be a place that my friends and family can learn more about me through the food I make.
