Swedish Flat Bread

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 225 g stone ground whole wheat flour
• 225 g rye meal or 225 g barley flour
• 1 teaspoon salt
• 250 -350 ml tepid water

Recipe

• 1 blend flours and salt together.
• 2 mix in sufficient water to bind into a dough- the quantity will depend on the types of flour used.
• 3 beat until the dough leaves the sides of the bowl, then turn on to a floured board and knead thoroughly.
• 4 heat a griddle or frying pan over a moderate heat and grease it.
• 5 divide the dough into four and roll out one quarter into a round as thin as possible.
• 6 using a plate about 20 cm (8 inch) wide, trim the edges into a neat circle.
• 7 prick all over to prevent the dough bubbling during cooking.
• 8 transfer to the griddle or frying pan and cook over a moderate heat for about 15 minutes or until slightly coloured, then turn and cook the other side.
• 9 repeat with the rest of the dough, working up the trimmings for re-rolling and baking.
• 10 cool on a wire tray.