Whole Wheat Flat Bread
|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)|
|Baking soda||1 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.