Whole Wheat Flat Bread
By
Sarah Kirkpatrick, Cincinnati, Ohio
This is a wonderful whole wheat bread. It is great topped with butter or cheese. Better yet, it is simple, too!
Preparation time
20 minutes
Cooking time
5 minutes
Total time
25 minutes
Yield
24 Pieces
Ingredients
2 cups whole-wheat bread flour 1⁄2 cup white cornmeal 1⁄2 teaspoon salt 4 tablespoons butter 2⁄3 cup warm waterInstructions
Sift flour, measure, then sift again with the cornmeal and salt. Cut in the butter and mix until crumbly. Stir in the warm water and chill. Roll chilled dough into balls the size of large marbles. Roll out into paper-thin rounds about 4 inches in diameter. Bake on an ungreased cookie sheet at 375º for 5 minutes or until very lightly browned. Cool and store in a tightly covered can. This dough may be wrapped in waxed paper and kept in the refrigerator to be baked as needed.
Recipe Type(s)
