3/4 c flour
1/2 tsp baking powder
1/2 tsp sugar
1/2 tsp kosher salt
2 tsp Durban or Moghul Curry
1 tbsp olive oil (plus more for the top)
1/4 c water
fleur de sel for garnish (try Salt Spring Sea Salt’s Fleur de Sel for a lovely finishing salt)
Heat oven to 425F and place baking sheet in the middle of the oven.
Mix dry ingredients together until combined. Make a well in the centre and add the olive oil and water. Stir with a spatula until dough comes together. Add a bit more water or flour if required. Move dough to a floured surface. Knead gently for about a minute adding flour if it begins to stick.
Divide dough into four. Work with one piece at a time, cover the remaining dough with plastic wrap until you are ready to work with them.
Press dough into a disc about 3” wide. Use a rolling pin to roll it into a very thin (1/8” thick) sheet. As you work, sprinkle with flour to prevent sticking. If you have one, a hand-cranked pasta machine makes short work of this. Run it through to thinness level 5.
Transfer dough to a piece of parchment paper. Prick all over with a fork, brush with a little olive oil and sprinkle with some fleur de sel. Cut into squares or rectangles as desired. Repeat with remaining pieces of dough. Cooking in batches if required.
Transfer parchment to the hot baking sheet. Bake for 5-6 minutes. Watch to be sure they don’t over cook. When done, remove parchment from baking sheet and place on a wire rack to cool. Repeat with next batch of dough.