Whole Wheat Flatbread

(NOTE: This is essentially unleavened bread, as there is no leavening agent involved in the making. How did it turn out? VERRRRRYY dry. I had to slather bits of soft butter onto pieces of this just to make it interesting. I now understand why leavened bread is far more popular.)

  • 4 cups whole wheat pastry flour
  • 2 egg yolks
  • 1 1/2 t salt
  • 2 Tbsp. vegetable oil
  • 3 Tbsp. butter
  • 1 cup milk

Prepare dry ingredients by mixing sifted flour and salt. Cut butter into the flour mixture.

Liquid ingredients: Beat egg yolks, slowly adding oil.

Pour liquid ingredients into dry ingredients. Stir into ball of dough comes away from the bowl’s side. Knead lightly to shape into soft bowl. Do not over knead.

Using small amounts (I use about 1/4 of dough at a time), roll the dough with a rolling pin until it is as thin as you can get it without breaking.

Placed rolled dough on an ungreased baking sheet. Mark into squares.

Bake in 400 degree oven until lightly browned (about 10 minutes).


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