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.
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