Unleavened

jon laa wrote on March 9th, 2009, 2:35 am

I am damn impressed by the taste of the olive oil crackers. I’d rather call it unleavened bread. I guess the difference is the thickness. If you are skillful to thin the dough out enough, it can get more crunchy than what you get in a bag of potato chips.

Either way, it took longer than expected. I guess it has more to do with that it takes up a lot of space and there wasn’t enough space for more than three.

Too lazy to share the recipe, but it is so amazing. I went into a daze when I realised how good something it was. Even though it is technically only flour, water and olive oil.