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Lingue di Suocera crackers

These long Italian “mother-in-law’s tongue” flatbread crackers are traditionally about 30-45 cm/12-18″ long, but more practically can be halved to make mini versions.

Some versions use yeast, but I prefer the flatter outcome without leavening. Also, you can control the amount of bubbling in the crackers– prick with a fork or skewer several times for flatter crackers, or leave untouched to encourage bubbling.

FYI…this is the best I can do as an English phonetic guide: LING-ue dee swaa-CHERA (sorry my Italian friends!)

These make a great complement to my Roasted Pecan Cheese Ball.

Makes about 8 large 30cm/ 18″ or 16 small 15cm/9″ crackers.


  • flour: 300 g/10.5 oz (this will be 2+ cups depending on the volume of your flour. I measure normally between 4.75 and 5 oz per cup, depending on the brand. Just get close and adjust with the amount of water, like the Nonnas do)
  • water: 125+ ml/4+ oz/.5+ cup to start + extra if needed
  • salt: 1 tsp
  • olive oil: 3 Tbsp for the dough mix + extra for brushing on the crackers
  • fresh rosemary: 4 Tbsp, finely chopped leaves
  • flaky sea salt (e.g. Maldon, fleur de sel): for final crackers


  1. Heat the oven. Heat the oven to 230 C/450 F, and add 1-2 baking sheets to the oven to allow them to also heat.
  2. Make the dough. In a large bowl, combine flour and salt and mix well with your hand. Make a well in the center and add the water and olive oil. Incorporate the flour into the liquid with your hand until all is mixed, adjusting additional water (1 tsp at a time) or flour (.5 tsp at a time) until a firm dough is created without much stickiness. Add the chopped rosemary and continue kneading for a couple minutes. Cover the dough ball with plastic wrap and leave for 10 minutes at room temperature for the flour to completely hydrate.
  3. Make the crackers. Flour the work surface and separate the dough into 8 or 16 portions for large or small size. Roll each piece out into a long oval shape, about 2 mm, or 1/16″ thick. Place the pieces on parchment paper cut to fit the baking trays and brush a bit of olive oil on each one and top with the sea salt, pressing the it into the dough (some will still fall off after baking). For flatter crackers, prick each several times with a fork or skewer or skip this step to allow bubbles to form during baking.
  4. Bake. Bake for 12-15 minutes or until the crackers are just browning on the edges. Process in batches if needed. Remove from the baking sheet and cool the crackers completely. Store in an airtight container for up to a week.