are ridiculously easy to make, and once you produce your first batch you'll
have little trouble figuring out how to create your favorites. Sprinkle
them with salt, sesame seeds, or poppy seeds; work a tiny bitof garlic
or herbs into the dough; or substitute whole wheat or rye flour for some
or all of the white flour.
about 4 servings
- 1 cup
(about 4 1/2 ounces) all-purpose flour, plus more as needed
- 1/2 teaspoon
- 2 tablespoons
1/4 cup water, plus more as need
the oven to 400 degrees F.
the flour, salt, and butter together in a large bowl or in the container
of a food processor fitted with the steel blade. Blend with a fork or
pulse, until the flour and butter are combined. Add about 1/4 cup of water
and blend, then continue to add water until the mixture holds together
but is not sticky.
out on a lightly floured surface until 1/4 inch thick, or even less. Don't
worry about overhandling-add flour as needed, and keep rolling. Score
lightly with a sharp knife or razor if you want to break these into nice
squares or rectangles later on. Bake on a lightly floured baking sheet,
or directly on baking stones, until lightly browned, about 10 minutes.
Cool on a rack; serve warm or at room temperature , or store in a tin.
to Cook Everything: Simple Recipes for Great Food
by Mark Bittman
Copyrightę 1998 by Mark Bittman
Permission by Macmillan
New York, NY