Crispbread with Provence herbs

If you are looking for an alternative to crackers and chips, then here it is - it is impossible to break away from these easy-to-make, but incredibly tasty crispbreads!

Ingredients

• Water - 65 ml
• Olive oil - 35 ml
• Flour - 140 g
• Dried Provence herbs - 1/2 teaspoon
• Salt - 1/3 teaspoon

Directions

1. Sift flour into a bowl (140 g is a little more than a 200 ml glass). Add salt and herbes de Provence. Stir with a whisk.
2. Pour in water and olive oil.
3. Use a whisk and then knead the dough with your hands.
4. It is better to finish kneading on the table. The dough becomes soft and homogeneous very quickly (it took me 2 minutes to knead). Cover the dough with cling film and leave on the counter for 1 hour.
5. Preheat the oven to 180 degrees and turn on the convection mode.
6. Divide the dough into 8-10 balls weighing approximately 30 grams.
7. Put a ball of dough on parchment and roll it as thin as possible in length - you get an oblong cake 1-2 mm thick. Parchment does not need to be lubricated with anything, as there is a lot of olive oil in the dough.
8. Roll out two more cakes in this way.
9. Transfer parchment with cakes to a baking sheet.
10. Send the baking sheet to the hot oven and bake the bread at 180 degrees for 4-5 minutes, until golden brown and hardened. While this portion is baking, prepare the next sheet of parchment with tortillas.
11. Let the Provencal crispbreads cool completely and stack for serving or storage.