I had been wanting to make some good flatbread or crackers to use under various crostini-like toppings. So I dug around and found a recipe by Mark Bittman that was pretty close. I modified it a bit, and I’ve made it several times. Here goes:

Basically, you put the first five ingredients in a food processor. Blend it a bit, adding water as needed. Get it so it sticks together, but in small pieces.

Roll it out very thin with a rolling pin, using extra whole wheat flour to keep it from sticking. Roll it down pretty thin – I try to get it under 1/4″ – even 1/8″. Then sprinkle it with good coarse sea salt (and some cracked pepper too, if you like), roll lightly over that to get the salt part way into the dough.

Use a pizza peel or similar. Once the dough in on the floured peel, score it with a dull knife so that it can break along those lines after it’s baked. Finally, bake on a pizza stone at 400 degrees for about ten minutes.

The best two toppings I made were a white bean purée with balsamic vinegar dribbled on top, and sauteéd greens and onions with chevré on top.

I can’t believe I didn’t get a picture, because they looked great! Next time . . .