280g Khorasan flour
70g Traditional White bread flour
1 tbsp rapeseed oil
6g fine salt
150g water (add a bit more if needed)
This recipe makes more than shown in the photo - 2-3 normal baking trays full.
Mix the salt into the flours, making sure the dry ingredients are well blended before making a well and adding the water and oil.
Mix to a smooth dough (you don't need to knead and develop gluten - just make it smooth with no dry bits or lumps).
Wrap in a plastic bag and leave to rest in the fridge for 30 minutes.
Put the oven on to preheat at 210 degrees. Get 2 lined trays ready.
Form smooth balls of 40-60g. Roll out to 3mm thin (roll with a pin, then use a pasta machine on numbers 1, then 5 if you have a machine).
Lay them on the trays (they don't spread) & bake until crisp but not dark (watch them as they can burn quickly).
Cool on a rack.
If you want them to last longer, when you turn the oven off - pop them back into a roasting tin & leave in the oven (with the door ajar) to dry out.