Fresh flatbread

Yield: 6 servings

Measure Ingredient
½ cup Water -- boiling
½ teaspoon Salt
1 cup Whole-Wheat Flour
1 cup Dark Rye Flour

Dissolve salt in boiling water. In a large bowl, combine wheat and rye flours. Stir in water, using a little less or more as needed, to make a daugh that is soft enough to knead. On a floured surface, knead dough for 3 or 4 mins. Dough will be somewhat sticky - that's the nature of rye. Divide the dough into 6 equal parts and form into balls. With a floured rolling pin, roll out each ball into a very thin circle, about 10 inches in diameter. Let rest for 5 mins. Pan spray a skillet and cook flatbreads over high heat, flipping frequently, until outsides are crispy. Makes 6 flatbreads.

Recipe By : Your Family's Health Magazine - May 1995 From: Dan Klepach Date: 05-22-95 (159) Fido: Cooking

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