Put two tablespoonfuls of olive oil or two tablespoonfuls of butter into one quart of flour and rub thoroughly. Add half a teaspoonful of salt. Add sufficient milk to make a dough.

Knead it thoroughly until it becomes soft and elastic and is free from stickiness. Then pound it for twenty minutes, folding the dough over and over. When light and filled with air bubbles roll it out into a very thin sheet, cut into squares of two inches, pick the tops with a fork, and bake slowly in a moderate oven. If well made, these will puff and be very light and crisp. Make without shortening for people with weak digestion, and bake until hard, to necessitate thorough mastication. Use either whole wheat or white flour.