Ingredients:
1/4 oz. dried yeast (about 1 Tbs.)
1/4 cup lukewarm water
1 pound/450g (4 cups) whole wheat flour
1 tsp. salt
3/4 cup lukewarm water
1/4 cup lukewarm water
1 pound/450g (4 cups) whole wheat flour
1 tsp. salt
3/4 cup lukewarm water
Recipe:
1. Dissolve the yeast in about 1/4 cup lukewarm water. Leave for about 10 minutes.
2. Combine flour and salt in a bowl. Make a well in the center and pour in the yeast mixture.
3. Mix well - by hand is best - for a minute or so adding 3/4 cup water.
4. Knead dough until it feels elastic and no longer sticks to your fingers (4-6 minutes). Leave aside covered for 30 minutes.
5. Take lumps of dough the size of a medium potato. Flatten them on lightly floured board with a rolling pin, until 1/4-
inch/6mm thick.
6. Preheat the oven at 400 F/200 F with the non-stick baking sheets in the oven.
7. Place the rounds on to the hot baking sheets
8. Dampen the bread lightly with cold water to prevent it from browning, and bake for 10-15 minutes.
9. Remove from baking sheets and cool on wire rack.
2. Combine flour and salt in a bowl. Make a well in the center and pour in the yeast mixture.
3. Mix well - by hand is best - for a minute or so adding 3/4 cup water.
4. Knead dough until it feels elastic and no longer sticks to your fingers (4-6 minutes). Leave aside covered for 30 minutes.
5. Take lumps of dough the size of a medium potato. Flatten them on lightly floured board with a rolling pin, until 1/4-
inch/6mm thick.
6. Preheat the oven at 400 F/200 F with the non-stick baking sheets in the oven.
7. Place the rounds on to the hot baking sheets
8. Dampen the bread lightly with cold water to prevent it from browning, and bake for 10-15 minutes.
9. Remove from baking sheets and cool on wire rack.
Serves:
all
Notes:
Use for breakfast spread with jam, as a pizza base, or for packed lunches stuffed with various vegetables.