This recipe may or may not be the same as what was used during my childhood, but who cares as long as the result is good?
Ingredients:
2 cups of flour
1/4 cup of butter, softened
1/2 teaspoon of sugar
1/3 teaspoon of sea salt
2/3 cup of warm milk
1 teaspoon of flaked salt (optional)
Directions:
Preheat the oven to 425 degrees F.
Line an 11" x 17" baking sheet with parchment paper.
Mix the flour, butter, sugar and sea salt together in an electric mixer bowl, then add the milk and mix on low to medium speed until the dough is formed and is soft.
Form the dough into a tube about 12 inches long on a lightly floured wood cutting board, then cut the dough into 12 pieces and form each piece into a ball. Press each ball flat into a 1/4" thick disk with the heel of your hand.
Use a rolling pin to roll each disk to a thickness of 1/16th of an inch on the wood cutting board, lightly dusting with flour to keep the dough from sticking to the cutting board or to the rolling pin.
Lightly score each disk with a sharp knife in a crosswise pattern to create square shapes 1" on a side.
(optional) Sprinkle the disks very lightly with flaked salt.
Put four to six disks (whatever will fit without overlapping) on the parchment paper lined baking sheet.
Use a dinner fork to prick holes in the disks, once or twice per square.
Bake the bread in the preheated oven until it is done, about 6 minutes, then remove the baking sheet from the oven.
Use a spatula to move each disk of baked bread from the baking sheet to a plate, stacking the disks. Let the bread cool on the plate.
Repeat the baking steps for the remaining disks of dough.
Break up the cooled bread disks into squares and other loose pieces.
Store the cooled bread squares in an air tight container.
Serve the bread squares plain, or perhaps with some honey and cinnamon.
Enjoy!