I often try a new flatbread recipe as I do like crispy and different bread. This recipe was on my waiting list and I decided to try it last week. Since then I have already prepared it two times and it became one of my and my family’s favorite bread recipes.
It doesn’t look like a bread, but more like a cracker, just as Chris, from The Café Sucré Farine blog, who wrote this recipe, says. I only made little changes to her recipe and I didn’t use chili oil.
It is a crispy bread that can be eaten anytime. We first ate it with dinner, then my daughter arrived home and, while talking to me in the kitchen, ate three or four slices. I ate it while preparing dinner (I am usually hungry before lunch and dinner and often eat cheese or any other quick food waiting for dinner).
- 180 ml of warm water
- 1 tsp of dry baker’s yeast
- 2 tsp of sugar
- 300 g of flour
- 100 g of flour to roll the dough
- 2 Tbsp of extra virgin olive oil
- ½ tsp of salt
- extra virgin olive oil to brush
- salt to grind over the bread
- Dissolve the yeast into the warm water with the sugar and let it rest for 5 minutes.
- Put the flour, salt, and oil into the kneading machine bowl (or in a simple bowl and use your hands).
- Add the water mixture and knead the dough until it becomes a ball.
- If it is too sticky, add flour.
- Brush the dough with olive oil, cover with a kitchen cloth and let it rest until it doubles.
- Turn on the oven to 200°C/392°F.
- Transfer the dough to a floured surface, deflating it.
- Divide the dough in two, then in two until you have 32 equal pieces.
- Roll each piece out the thinnest you can, adding flour to the surface and rolling pin if needed.
- Put each “leaf” on a baking sheet covered with parchment paper, brush it with olive oil and grind some salt on it.
- Bake them (I use to bake 8 each time) for about 15 minutes, or until they become lightly colored.
- Let them cool on a rack and keep into a plastic bag to keep them crispy for more than 1 day.
- Buon appetito!