Lievito Madre Mother in Law Tongues

Three MIL tongues on a piece of parchment paper.

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5 from 2 votes

These lievito madre mother in law tongues are flat bread crackers that are easy to make using sourdough discard.

Prep Time15

Cook Time20

Resting Time1 5

Total Time1 40

Course: Appetizer, Lunch, Snack

Cuisine: Italian

Servings: pieces

Calories: 256kcal

Author: Rosemary Molloy

Ingredients

TOPPING

1 tablespoon chopped rosemary
1-2 teaspoons oregano
½ teaspoon salt
½ teaspoon basil
¼ cup olive oil

FOR THE MOTHER IN LAW TONGUES

50 g all purpose flour or bread flour
50 g semolina flour
50 g lievito madre discard (not more than 3-4 days old)
73 ml lukewarm water
1 tablespoon olive oil
½ teaspoon salt

Instructions

FOR THE TOPPING

In a small bowl combine the olive oil, rosemary, oregano, salt and basil. Let sit while you make the dough.

FOR THE MOTHER IN LAW TONGUES

In a stand mixer (or by hand) add the lievito madre (broken into pieces) and water, mix for 1-2 minutes, add the flours and oil knead for 1 minute then add the salt and continue to knead for 4 minutes. Cover with a clean tea towel and let rest one hour.
Pre-heat the oven to 400F/200C. Line 1-2 baking sheets with parchment paper.
Move the dough to a flat surface and divide into 4 even pieces. Roll each piece into a 10x5 inches / 25x12 cm oval shape that is very thin and long, place on the prepared baking sheet. Brush with the topping. Bake for 15-20 minutes. Let cool or serve warm. Enjoy!

Notes

Storage

Store crackers in an airtight container away from direct sunlight for up to a week. Depending on the temperature of your home, they might even stay crisp for a few weeks.

Nutrition