CRISPY BREAD SHEETS (MOTHER-IN-LAW’S TONGUES) are a delicious baked product from Piedmont. Perfect for snacks or appetizers, they are elongated and thin, somewhere between bread and breadsticks. They have a crispy, fragrant texture that’s addictive. The original recipe included brewer’s yeast, but this version is yeast-free, making the process quicker and simpler without sacrificing taste. The sheets are flavored with rosemary, as per tradition, but you can use your favorite spices, such as marjoram, thyme, or oregano.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: About 25 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 62.72 (Kcal)
- Carbohydrates 8.16 (g) of which sugars 0.21 (g)
- Proteins 1.35 (g)
- Fat 3.04 (g) of which saturated 0.44 (g)of which unsaturated 0.09 (g)
- Fibers 0.34 (g)
- Sodium 30.94 (mg)
Indicative values for a portion of 21 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for crispy bread sheets (mother-in-law’s tongues)
- 2 1/3 cups all-purpose flour
- 2/3 cup water
- 1/3 cup extra virgin olive oil
- 2 sprigs rosemary (fresh)
- 1 teaspoon salt (level)
Tools for the sheets
- Baking Tray Ballarini Rectangular Aluminum Baking Tray with 19% off
- Cling Film Amazon Brand – Solimo All-Purpose Cling Film – 29 cm x 50 m – 3 Rolls
Preparation of the sheets
Start by mixing the flour with the salt. Add the finely chopped rosemary with a knife, mix, make a well in the center, add water and oil. Quickly knead until you get a ball. Wrap it in cling film and let it rest for 10 minutes. Meanwhile, preheat the oven to 482°F.
From the dough, cut pieces weighing about 1 to 1.5 oz each. On the work surface, sprinkle some flour and roll them out very thinly with the help of flour and rolling pin. The thickness should be about 1/16 to 1/8 inch.
Transfer the sheets to a baking tray. Brush a little extra virgin olive oil on the surface of the sheets. Bake in a static hot oven at 482°F, on the lower part of the oven for about 4 minutes, bubbles will form almost immediately. Move it to the upper rack and let it bake for about 2 minutes.
Remove from the oven and immediately cool on a cooling rack. Cook this way a few pieces at a time until finished. Once cooled, they can be stored sealed in cling film or a plastic food bag for 4 or 5 days.
