Monday, December 1, 2008


1 1/2 cups whole wheat flour
2 T fat (I used beef tallow, lard or butter would work)
3/4 cup water
1/4 t sea salt
Knead and divide into 8 balls.
Let rest for 5 to 10 minutes.
Roll out flat into approx 8or 9 inch circles.
Allow to rest again while you heat a griddle.
Lightly grease or spray the griddle or skillet and cook until browned.
I like to double this recipe and roll out thicker breads to make 'flat-breads' for gyros and fajitas.

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