Unleavened mother-in-law’s tongues, quick and tasty crispy snacks not just for appetizers. A kind of unleavened bread, made without yeast, and thus not fermented, lighter and more digestible, made with flour and water. I added a bit of salt and oil and herbs to make it more flavorful, commonly called mother-in-law’s tongues, perhaps because it reminds of the long tongues of mothers-in-law, who apparently seem to always have something to say, but who knows if this legend is based on any real story, I believe mothers-in-law are second mothers, it would be great to have them!!! Going back to the bread we are preparing today, it is very easy to make, you knead it and bake it immediately without waiting for rising. The result is quick, crispy, and very flavorful bread, great for a snack anytime during the day, perfect for an aperitif, but also as a substitute for classic bread during meals, perfect 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 Unleavened Mother-in-Law’s Tongues
- 2 1/2 cups all-purpose flour
- 2/3 cup hot water
- 2 tbsp extra virgin olive oil (3 generous tablespoons)
- 1 tsp salt
- as needed rosemary
- as needed pitted olives (optional)
Tools to Prepare Unleavened Mother-in-Law’s Tongues
- 1 Bowl
- 1 Rolling Pin
- 1 Baking Sheet
- 1 Parchment Paper
Steps for Preparing Unleavened Mother-in-Law’s Tongues
Prepare a fine chop of rosemary using a cutting board and a large sharp knife. I also wanted to prepare some mother-in-law’s tongues with olives, so after preparing the rosemary, I finely chopped some leccino olives as well.
In a bowl, combine flour, water, salt, and oil and knead until you get a nice elastic and homogeneous dough. Divide the dough into 2 parts, add rosemary to one and olives to the other, and work them. Let them rest for 10 minutes.
Divide each dough piece into 3 equal parts. Stretch them to form a cord then use a rolling pin to flatten into long thin rectangles.
Place on a baking sheet lined with parchment paper and brush with extra virgin olive oil. If you like, you can also add some coarse salt and rosemary on top. You can replace rosemary with oregano.
Bake in a preheated convection oven at 480°F for about 12-15 minutes. Remove from the oven and enjoy our quick, flavorful, and crunchy unleavened mother-in-law’s tongues.
