|Whole wheat flour||1 Cup (16 tbs)|
|Cornflour||1 Cup (16 tbs)|
|Cold water||1 Cup (16 tbs)|
Sift together flours and salt.
Gradually add water as for pie crust, to make a dough of pie crust consistency.
Turn out onto a floured board.
Divide into about eight equal portions.
Roll very thin.
Heat a dry cast-iron skillet to medium hot.
Cook, one at a time, turning after about 30 seconds.
They should be lightly toasted and cooked through.
Serve warm, or reheat in medium-hot, oiled skillet.
They become very hard when cold.