Instructions: Put the flour in a bowl, ad the water a little at a time, mixing to form a dough. Turn out onto a lightly floured bench and knead well. Rest dough for 1/2 hour.

Set the oven to 350 F.

Lightly flour the bench and roll the dough out about 1/4 inch thick. Cut into 3 inch squares.

Prick holes in the tops of the squares with a fork: three rows of four holes. This helps the steam escape. Lift onto a lightly greased baking tray.

Bake tacks at
350 F for the first 15 minutes
300 F for another 15 minutes
200 F for another 15 minutes

Flip them with a spatula during this process. Bake until hard, and just beginning to turn golden while NOT burned. Watch carefully. Turn off the oven and allow to cool in oven.

The next day, give hardtack a second baking at a lower temperature, about 200 F for 30 minutes. This finishes drying them out. Do not burn!.

Will keep six months. Think of these hard tacks as wheat chips - without the oil of fried potato chips.

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