Whole Wheat Flatbread
|4 C whole wheat pastry flour
1 1/2 t salt
3 T butter
2 egg yolks
2 T vegetable oil
7/8 C milk or water
|Sift flour, then add salt, cut the butter into flour mixture, like
making pastry. In another bowl, beat egg yolks, adding oil slowly. Pour
this mixture into flour and stir with spoon or fork until it forms a
ball of dough that comes away from the side of the bowl. Knead lightly
on a floured board for about a minute to shape dough into soft ball.
Lightly flour the board again, pinch off about one-third cupful of dough and with the hands pat it as thin as can easily be done, then roll it thinner with rolling pin. Keep working the dough and rolling it until dough is so thin it just holds together without breaking when handled. Place rolled dough on ungreased baking sheet and mark into squares of any desired size with a knife. If it is to be used for Passover service, make only one cut across the middle to make pieces only small enough that they may be conveniently carried.
Bake in preheated oven 390-400� for 8-12 minutes until puffed, or very lightly browned.
If this bread is to be used for Passover service, use water instead of milk, and leave out the egg yolks. Increase water to one cup, mix with oil and add to butter-flour mixture. (This recipe is sufficient for about 500 people in the Passover Service).