Sardinian Cracker Bread

Cooking With Nick Stellino
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Ingredients:

3 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1 1/3 cups warm water

Makes 10 (10 inch) Rounds

Printable Version

Mix the flour and salt together in a large bowl. Gradually stir in the water, until a firm dough that isn't sticky starts to form. Turn out onto a lightly floured board and knead for a few minutes, until the dough is smooth.

Divide the dough into 10 balls. Place on a towel or work surface that has been sprinkled with flour. Let rest for 20-30 minutes.

Preheat the oven to 450 F. Place a baking sheet in the oven to preheat. On a lightly floured surface, roll each ball of dough ou to a thickness of 1/16 inch, about 10 inches in diameter.

Remove the hot baking sheet from the oven. Drape 1 of the circles of dough over the rolling pin and transfer it to the hot pan. Bake the bread for 2-3 minutes, then turn and bake for another 2-3 minutes. The bread should be flat and crisp, with many brown bubbles and browning at the edges. If it bends in the middle, even after cooking, it should go back in the oven to bake for a few minutes longer. (If the bread has puffed in the middle, like pita bread, then it was not rolled thin enough.) Remove the bread to a rack to cook and continue baking the other rounds on the preheated baking sheet, one at a time.

Store the bread in an airtight container or sealed storage bag for up to 2 weeks.

Chef's Tip:

For a marvelous snak cracker, sprinkle the bread rounds with 1 tablespoon of freshly grated Parmigiano Reggiano cheese after turning it for the final baking.