You are here

Whole Wheat Flat Bread

Ingredients
  Stone ground whole wheat flour 1 Cup (16 tbs)
  All purpose flour 1 Cup (16 tbs)
  Cornmeal 2⁄3 Cup (10.67 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Buttermilk 1 Cup (16 tbs)
Directions

Mix flours, cornmeal, oil, sugar, baking soda and salt.
Stir in just enough buttermilk to make a stiff dough.
Knead 30 seconds.
Shape dough, 1/4 cup at a time, into a ball; shape into flattened round.
Roll as thin as possible into 10-inch circle with floured stockinet-covered rolling pin or lefse rolling pin on well-floured surface.
Heat oven to 350°.
Place flat bread on ungreased cookie sheet.
Bake until crisp and slightly brown around edges, 8 to 10 minutes.
Cool on wire rack.
Repeat with remaining dough.
Break into irregular pieces; serve with margarine or butter if desired.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Baked
Dish: 
Bread

Rate It

Your rating: None
4.246155
Average: 4.2 (13 votes)