3/4 c. sifted plain flour
3 tbsp. butter
2 tbsp. cold milk

Cut flour into butter until mixture resembles very coarse meal. Add 2 tablespoons cold milk, mixing lightly until dough looks and feels like pie crust dough. Form in two balls. Wrap in waxed paper and chill for 1 hour.

Place one ball on lightly floured board. Roll very thin and rectangular in shape. With the help of a spatula, place the sheet of dough on bottom side of heavy cookie sheet. Score deeply in 3/4-inch squares by pressing with serrated knife edge dipped in flour.

Bake at 400°F about 10 minutes or until done in center. Edges will be brown. Lift bread from pan at once. When cool, will break apart easily.