— Gay Attebury

You might have overworked the gluten in that flatbread. 'cause that's a very simple recipe that Sardinian flatbread recipe was taken from a grandmother and Sardinia, you know, like, and she did not have, uh, a food processor. I know this exact recipe because I helped design the, the Blue Zones Cooking course. Um, and that recipe's very simple. I would highly recommend not using a food processor and just doing it by hand. 'cause it sounds like what happened was it you overworked the gluten in the dough and it's becoming really hard now. That, and just to keep in mind, it is supposed to be hard. It comes out very much like a kind of a thick cracker, but it shouldn't have too much chew to it. It should break if you hit it with a fork or a knife or something like that as well. But try doing it by hand instead of using the food processor. And I think that you'll have a lot, uh, better results.