Why it Works: It's in the Water
In its simplest form, all dough is made up of flour suspended in water. The amount of water determines if the mixture will be a dough or a batter. Water also determines the final texture of the baked good. The more water that remains after baking, the less crisp the baked product will be. By altering the water level, you can make the dough shatteringly crisp, flaky or anywhere in between. Crispness occurs when the water in the dough/batter leaves rapidly. You can speed this process up by slicing or rolling a dough paper thin and baking at a high temperature (driving off the water). In this recipe, an intermediate texture is desired, so a moderate oven temperature is used and the dough is not cut too thin.
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