Crusty flatbread

Not only Mark Bittmans “the minimalist” is featuring this recipe, but also one of my favourite cooking magazines Lust auf Genuss. At “the minimalist” they are called Matzo, in the magazine simply Flatbread.

The crusty little breads go great with some wine or dips but as well with soup. they store easily and are perfect for parties. I can only recommend them.

Mix the flour with the water and a pinch of salt and turn it into a smooth dough. Knead for 5 minutes of so. let it rest for 30 minutes.

Turn on the oven to 250 degrees centigrade.

Cut the dough in small pieces, form small balls and roll them out flat. You should be able to “see through”.

Place the dough sheets on a baking paper and oil them with a brush. Now salt them lightly and add a seasoning. (Cumin, chili, sesame, oregano…)

Bake for 10 minutes.

Remove from the oven and let them rest.