- 2 1/2 cups all purpose flour (plus more for shaping & cutting)
- 4 1/2 teaspoons baking powder
- 1 1/2 teaspoons fine sea salt
- 2 teaspoons cane sugar (granulated natural)
- 1 1/2 cups warm water
- olive oil (to brush the top)
- fleur de sel (to finish, optional)
- Preheat the oven to 450F.
- In a deep bowl, combine the flour, baking powder, salt, and sugar. Whisk to blend.
- Pour in the water. Stir with a spoon until just mixed, and there are no visible traces of flour. The dough will be very wet, almost like a thick batter.
- Generously sprinkle flour on top of a counter or large cutting board. Dump the dough on top. Generously sprinkle flour on top of the dough. Using your fingertips, press lightly to flatten it into a 1/2-inch thick rectangle. Fold one third of the dough in towards the center. Fold the other third on top. You should now have a narrower rectangle with three layers. Sprinkle more flour, if needed, and press back into a 1/2-inch thick rectangle. Repeat the folding technique two more times, ending with the dough pressed into a 1/2-inch thick rectangle.
- Dip a 2 1/2-inch round cutter into flour. Cut out circles of dough, and arrange in a KitchenAid® Nonstick 9″x2″ Round Pan (it’s okay to re-roll the dough 2 or 3 times). They should fit snugly in the pan, with the edges touching. Brush the tops with a bit of olive oil, and sprinkle with fleur de sel, if using.
- Bake for 20 minutes, until the tops are golden. Let cool in the pan for 10 minutes before serving.
|Calories110Calories from Fat20|
|% DAILY VALUE|
|Calories from Fat20|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.