Yield: 3 servings
|1½ cup||:Boiling water|
|1 cup||Rye flour|
|1 cup||All-purpose flour|
|1 cup||Whole wheat flour|
There are many different types of this flat bread. This version should remain soft rather than crisp (hence the name lefser, or soft cake).
PREHEAT OVEN TO 450F. In a large bowl, combine water, butter, salt, rye flour and all-purpose flour and beat well. Stir in whole wheat flour and beat until you have a smooth dough that resembles dough for a baking powder biscuit. Divide dough into 4 parts. Cut each portion into quarters. Flour a board and roll each piece of dough to make a thin 10- to 12-inch circle. If desired, use lefser rolling pin to make a pattern on the dough. Place 2 or 3 dough circles on ungreased baking sheet. Bake in preheated oven 3 to 5 minutes--NOT until completely browned. Cool on a rack. Wrap airtight.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK