I’m always amazed and thrilled by homemade crackers. It’s goofy, I realize, but they’re always so easy and so much better than anything in a package. These rustic flatbreads are no exception. I started making these when I was working with
Preheat the oven to 500°F.
In a measuring cup, combine the oil and water. Put the flour and salt in a food processor and turn the machine on. Add the olive oil mixture through the feed tube and continue to process until the dough forms a firm ball, rides around on the blade, and is not at all sticky.
Cut the dough into 12 small balls and flatten each into a
Baking in batches, transfer the flatbreads to baking sheets, sprinkle with a bit of flake sea salt if you like, and bake until just puffing up and beginning to brown, 2 to 3 minutes. Flip the breads and cook for another minute or so. Be careful though—because they’re so thin these can burn quickly, so it’s important to pay attention. Let cool completely on a rack before serving.
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