Tongues: the thin and crunchy bread to accompany your dishes!
INGREDIENTS
300g (2 1/2 cups) of all-purpose flour
1 tsp of salt
Rosemary
150ml (3/4 cup) of water
90ml (1/2 cup) of extra virgin olive oil
Olive oil for brushing
METHOD
1. In a mixing bowl add the flour, salt, rosemary, water, and extra virgin olive oil and mix. When the dough starts to formin knead it with your hands to obtain a smooth dough.
2. Wrap the dough with cling film and let it rest for 20 minutes.
3. After 20 minutes unwrap the dough and cut it into pieces (about 30–40gr). Add flour to the surface and roll out very thin to the thickness about 1–2mm.
4. Transfer the sheets to a baking tray and brush with extra virgin olive oil on the surface.
5. Transfer to the oven and bake in a very hot static oven at 190°C/374°F for 15-20 minutes.
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