Hard Tack
12 flatbreadsIngredients
Directions
Prepare and first bake
Mix all the ingredients into a dough and press onto a greased cookie sheet to a thickness of ½ inch.
Bake in a preheated oven at 400°F (205°C) for half an hour.
Score and bake again
Remove from oven and do not cut the dough yet.
Cut dough into 3-inch squares.
Punch four rows of holes, four holes per row, into the dough (a fork works nicely).
Flip the crackers and return to the oven for another half hour.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Flour
- Forms the gluten network that gives the dough its firm, sturdy structure.
- Water
- Hydrates the flour so it binds into a cohesive dough.
The step that matters
Punching the holes before the second bake. The holes let steam escape during baking, so the crackers dry evenly and do not puff or crack unevenly. Skipping them can leave bubbles and a texture that varies across each piece.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.