The disclosure provides an improved process for making flour based food products that have a final moisture content of less than 3%. In particular the process comprises preparing uncooked dough from at least flour starch and water heat pressing the uncooked dough to form a heat pressed dough sheet and cooking the hot pressed dough sheet to form a food product that has a final moisture content of less than about 3%. Advantageously the food products can maintain a light bubbly and crisp texture with rapid mouthmelt.
