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Whole Wheat Flat Bread

Global.Potpourri's picture
  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)

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

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1985 Calories from Fat 564

% Daily Value*

Total Fat 64 g98.8%

Saturated Fat 8.3 g41.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2383.4 mg99.3%

Total Carbohydrates 312 g104%

Dietary Fiber 27 g108.1%

Sugars 31.5 g

Protein 48 g96.9%

Vitamin A 0.3% Vitamin C

Calcium 7% Iron 80.7%

*Based on a 2000 Calorie diet

Whole Wheat Flat Bread Recipe