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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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A lowfat, high fiber recipe from Healthy Vegetarian Cookery by Nicole Oakley Ingredients:
225 g stone ground whole wheat flour |
225 g rye meal or 225 g barley flour |
1 teaspoon salt |
250 -350 ml tepid water |
Directions:
1. Blend flours and salt together.
2. Mix in sufficient water to bind into a dough- the quantity will depend on the types of flour used.
3. Beat until the dough leaves the sides of the bowl, then turn on to a floured board and knead thoroughly.
4. Heat a griddle or frying pan over a moderate heat and grease it.
5. Divide the dough into four and roll out one quarter into a round as thin as possible.
6. Using a plate about 20 cm (8 inch) wide, trim the edges into a neat circle.
7. Prick all over to prevent the dough bubbling during cooking.
8. Transfer to the griddle or frying pan and cook over a moderate heat for about 15 minutes or until slightly coloured, then turn and cook the other side.
9. Repeat with the rest of the dough, working up the trimmings for re-rolling and baking.
10. Cool on a wire tray.
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