modern version of hardtack

Categories: Snack; Tex/mexican
Yield: 6 servings

Measure	Ingredient
2 cups	White Flour
½ cup	Wheat Germ
1 tablespoon	Sugar
2 cups	Masa Harina
½ cup	Quick-cooking Oats
1 tablespoon	Salt
	Sesame Seeds (optional)
	Seasoned Salt (optional)
	Caraway Seeds (optional)
	Onion Flakes (optional)
1¾ cup	Water

Mix all dry ingredients thoroughly. Add water. Mix with hands until well- moistened but not sticky. Divide into 4 parts, roll out each quarter until ¼ inch thick, place on cookie sheet (each part should cover half a cookie sheet). Bake at 350 for 30 minutes. Score with a knife before baking, if desired. Break into pieces as needed.

Keeps indefinitely in air-tight, moisture-proof containers. Zip-lock bags are good for carrying hard-tack in a backpack.