Hard Tack

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Gather all ingredients and equipment, including a rolling pin and a skewer or fork.

In a large mixing bowl, combine 2 cups of flour and 1 teaspoon of salt, stirring until evenly mixed. Create a well in the center of the dry ingredients.

Gradually add approximately half a cup of water to the flour mixture, stirring continuously until a stiff, firm dough comes together. Add water a little at a time as needed; the dough should not be sticky.

Turn the dough out onto a lightly floured surface and knead briefly until smooth and uniform. Roll the dough out to approximately a quarter-inch thickness.

Cut the dough into uniform squares or rectangles, roughly 3 by 3 inches in size. Transfer the pieces to the prepared baking sheet.

Using a skewer, nail, or fork, pierce each piece of dough with rows of evenly spaced holes, about 9 to 16 holes per piece. This helps moisture escape during baking and prevents uneven puffing.

Bake in the preheated oven for 30 minutes, then carefully flip each piece and bake for an additional 30 minutes until the hardtack is completely dry, firm, and lightly golden.

Remove from the oven and allow the hardtack to cool completely on a wire rack before storing. Store in an airtight container in a cool, dry place; properly dried hardtack can last for months.