Mother-in-law’s tongues without yeast, quick and tasty crunchy snacks for appetizers and more. A kind of unleavened bread, prepared without yeast, thus not fermented, lighter and more digestible, made with flour and water. I added a little salt and oil and herbs to make it more flavorful, so prepared it is commonly called mother-in-law’s tongues, maybe because it resembles the long tongues of mothers-in-law, who apparently always have something to say, but who knows if this legend is based on any real story, I believe mothers-in-law are like second mothers, lucky those who have them!!! Back to the bread we are preparing today, it is very easy to prepare, you mix and cook right away without waiting for it to rise. The result is a quick, crunchy, and very tasty bread, great for having a snack at any time of the day, perfect for appetizers, but also as a substitute for classic bread during meals, ideal for those intolerant to yeast and leavened products. It can also be made with different flours for gluten-free bread, or richer in fiber.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Mother-in-law’s Tongues Without Yeast
- 2 1/2 cups all-purpose flour
- 2/3 cup hot water
- 2 1/2 tbsp extra virgin olive oil
- 1 tsp salt
- to taste rosemary
- to taste pitted olives (optional)
Tools to Prepare Mother-in-law’s Tongues Without Yeast
- 1 Bowl
- 1 Rolling Pin
- 1 Baking Sheet
- 1 Parchment Paper
Steps to Prepare Mother-in-law’s Tongues Without Yeast
Prepare a fine chop of rosemary using a cutting board and a large, sharp knife. I wanted to prepare some mother-in-law’s tongues with olives as well, so after preparing the rosemary, I also finely chopped some Leccino olives.
In a bowl, place flour, water, salt, and oil and knead to obtain a nice elastic and homogeneous dough. Divide the dough into 2 parts, add the rosemary to one, and the olives to the other and work it. Let it rest for 10 minutes.
Divide each dough piece into 3 equal parts. Stretch them to form a rope, then use a rolling pin to flatten them into long thin rectangles.
Place them on the baking sheet lined with parchment paper and brush with extra virgin olive oil. If you like, you can also add a little coarse salt and rosemary on top. You can replace rosemary with oregano.
Bake in a preheated ventilated oven at 482°F for about 12-15 minutes. Remove from the oven and enjoy your delicious and crispy mother-in-law’s tongues without yeast.
