The Intercontinental Church of God

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Unleavened Bread recipes

Baked-On-Griddle Flat Bread
2 C. whole wheat flour
1 tsp. salt
1/3 C. oil
Mix thoroughly. In measuring cup pour oil, add water to make almost 1 cup (7/8 cup). Mix it slightly and pour all at once into flour and salt mixture. Stir it together quickly with a fork, then shape balls about the size of a walnut (rounded tablespoon) and roll out between wax paper, to about the thickness of pastry dough. Cook on a lightly greased hot griddle until lightly browned on each side. Can be made ahead and refrigerated and used as needed. (Pat Smith)

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