Flat Bread
Portion Size: 1 slice
Ingredients: Yields:
| Ingredients | Notes: |
| 1 1/3 cups whole wheat flour | May use all purpose flour if not available |
| 1 1/3 cups all-purpose flour | |
| 1/4 cup vegetable oil | |
| 1 teaspoon baking soda | |
| 1/2 teaspoon salt | |
| 3/4 cup buttermilk, room temperature |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large bowl combine the whole-wheat flour, all-purpose flour, oil, baking soda, and salt. | |
| 2 | Add enough buttermilk to make a stiff dough. | |
| 3 | Knead dough for 30 seconds on a well-floured surface. | |
| 4 | Cover dough to prevent drying. | |
| 5 | Roll 1/4 cup handfuls of dough into balls and pat into a flat circle. | |
| 6 | Using a rolling pin, flatten dough into 10 inch circles onto un-greased cookie sheet. | |
| 7 | Score pieces into pie shapes by dough. | |
| 8 | Bake in preheated oven at 350 degrees F for 8-10 minutes. | |
| 9 | Cool on wire rack briefly before breaking along scored lines. | Store in air tight container for up to 72 hours. |
Posted in Bread Recipes, Breads//Biscuits/Muffins
