There are thousands of clichés about mothers-in-law (or absolute truths, depending on your point of view🤪), just like the one that sees them with a “long tongue”, meaning talkative and ready to dispense judgments and advice, almost always unsolicited. But I’m not going to delve into such a thorny issue here on the blog, so today I will simply talk to you about mother-in-law’s tongues as a baked product whose main feature is an extreme crispness. They are made from a simple dough of water, flour, oil and salt (in this case without yeast) and flavored with dry herbs to taste.
Once the dough is obtained, it is divided into small portions that are then rolled out very thinly with a rolling pin to obtain real “tongues” to be baked in the oven.
They are a very tasty snack to keep ready in the pantry and consume as a “hunger-breaker”, but also to enrich the bread basket on the occasion of a dinner, or simply to accompany soft cheeses and various pâtés in a quick meal or an aperitif.
Now take a minute to read the recipe and then…let’s cook and eat!!
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.5 cups all-purpose flour
- 1 tsp salt
- 2/3 cup water
- 4 tbsps extra virgin olive oil (+ more for the surface)
- to taste dry oregano (or rosemary)
Tools
- 1 Stand mixer
- 1 Rolling pin
- 1 Baking sheet
- 1 Brush kitchen
- 1 Cooling rack
Steps
To prepare the mother-in-law’s tongues, place in a bowl, either regular or the stand mixer bowl, the flour, salt, and dry oregano and mix with a fork or the hook.
Then gradually add the water and finally the extra virgin olive oil.
Work the dough until you obtain a smooth and homogeneous mixture, then cover it with plastic wrap and let it rest for fifteen minutes at room temperature.
After this rest period, divide the dough into small portions of about 1.75 oz each.
Sprinkle the work surface with a light dusting of flour and roll out each portion of dough until you obtain very long (about 8-10 inches) and very thin strips.
As they are ready, transfer the mother-in-law’s tongues to a lightly greased baking sheet and brush them with oil, then sprinkle the surface with a bit of fine or coarse salt.
Finally, bake the mother-in-law’s tongues in a preheated static oven at 482°F for 4-5 minutes by placing the baking sheet directly on the oven base. Then transfer them to the middle rack and let them cook for another minute or two.
Once baked, transfer them to a cooling rack and let them cool before consuming 😉.
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