The twelfth recipe I made from the Breads Section of The Modern Baker by Nick Malgieri, was the one for Crisp Cornmeal Flatbread, on page 76. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
The
recipe makes 2 good size flatbreads (about 10x15 inches), which were
what I would call very large crackers. After they baked and cooled, it
was fun to crack them apart into different sizes and shapes.
Ingredients were: All-purpose flour, stone-ground cornmeal, salt,
cayenne pepper, yeast, water, and olive oil. It mixes very easily,
rises, gets folded, rises again, gets shaped, put into the oven to bake,
cools, and that's it, very easy, fairly quick as well, and very tasty.
The cornmeal taste in them makes them especially good and a little extra crunchy, very nice in a cracker! Yes, definitely a repeat.