Lingue di Suocera (Italian Flatbread Crackers)

Ingredients

• 300 g Italian Type 0 (or 00 / all-purpose) flour
• 150 g water
• 80 g extra virgin olive oil
• Fresh rosemary, finely chopped
• 1 teaspoon salt
• Extra flour, for dusting
• Extra virgin olive oil, for brushing

Instructions

1. In a large mixing bowl, combine the flour and salt. Add the finely chopped rosemary and stir well.
2. Create a well in the center of the flour mixture, then pour in the water and extra virgin olive oil. Knead quickly until the mixture comes together into a smooth ball of dough.
3. Wrap the dough tightly in plastic wrap and allow it to rest at room temperature for 10 minutes.
4. Meanwhile, preheat your oven to 250°C (480°F).
5. Divide the rested dough into small portions weighing approximately 30–40 g each.
6. Dust your work surface with flour as needed and use a rolling pin to roll out each portion into a very thin, elongated tongue shape (about 1–2 mm thick).
7. Transfer the rolled dough strips onto a baking sheet. Lightly brush the surface of each strip with extra virgin olive oil.
8. Bake on the bottom rack of the oven for about 4 minutes; bubbles will quickly begin to puff up on the surface.
9. Move the baking sheet to the upper rack and bake for an additional 1½ minutes until crisp and lightly golden.
10. Remove from the oven and transfer immediately to a wire rack or clean work surface to cool. Repeat the process with the remaining portions of dough.

Storage

Once completely cooled, store the lingue di suocera in an airtight container or sealed food-grade plastic bag at room temperature for 4 to 5 days.