1 c Whole wheat flour (as
-freshly milled as
-practical)
1/4 ts Salt
1 tb Vital wheat gluten
1 ts Dry active yeast (I like Red
-Star)
Enough warm water to make a
-dough
This recipe has got to be older than the hills, so old that I didn’t even
try to look it up in a cookbook. It was almost an instinct rather than a
recipe. I claim no originality whatsoever. I’d never seen it done but knew
what I wanted and it turned out so good I had to share it with our FF
family.
What to do with what you’ve got:
Just toss everything into a bowl, mix with hands or a wooden spoon until
the flour turns to a nice workable dough.
Generously dust bread board with whole wheat flour and knead for a few
minutes, adding flour as you go.
When it “feels right,” (2 or 3 minutes of swift kneading ought to do the
trick) roll dough into ball and place inverted bowl over the dough for as
long as it takes to bring one or two Teflon pans to medium heat.
Roll out dough as thinly as you can get away with. If it sticks, just dust
more flour and keep on. This is supposed to be fun!
Cut into irregular pieces and place in UNGREASED pan(s).
Cook long enough so that bubbles appear, then flip over and continue
cooking until brown spots appear on bottom.
Empty pan(s) and start another batch immediately.
You’ll be so busy you won’t notice that 20 or so relaxing minutes have gone
by and you’ll have something different for beans or rice or just about
anything else you’d do with bread.
Easy, fun to do, and leaves your kitchen smelling like you’ve just had the
toaster on.
Notice that no sweetener is used in this. So no fat added and no sweetener,
either.
Yields
1 Servings