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Bread Thins from Provence
From Dorothy McNett's recipes at www.dorothymcnett.com. A perfect quick bread to serve with salads and soups. This is not the traditional French bread made with yeast or sourdough starter, but a very quick and easy bread / cracker to compliment any cuisine. You could use Roquefort cheese in place of the garlic paste if desired. Either way, just plan on serving these with Roquefort!
1 cup all purpose unbleached organic flour
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
pinch of sweet paprika
1/4 teaspoon freshly ground pepper
1/4 cup unsalted butter, very cold
2 tablespoons garlic paste, or tomato paste, or Roquefort cheese...
3-4 tablespoons very cold water
extra virgin olive oil
herbed sea salt
Preheat oven to 400 degrees. In food processor with steel chopping blade in place, whirl the flour, salt, baking powder, pepper and paprika. Add the very cold butter with the garlic paste and process just until the butter has been cut into small pieces. With motor running, quickly add 3 tablespoons water and process until it wants to form a ball, adding additional water as needed. Using a pastry cloth dredged with flour, roll out about 1/4 inch thick. Cut into desired shapes, using a pastry cutter or cookie cutters, or simply using a knife. Place on ungreased baking sheet, and with a fork pierce the top surfaces. Brush with a little olive oil and sprinkle with herbed sea salt. Bake 8-10 minutes, or until nicely browned.
Recipe created 2003-02-12.
