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Рецепт Swedish Flatbread (Bakestone Recipes)

by Global Cookbook

Ингредиенты

8 ounce Grnd wholemeal flour 8 ounce Rye or possibly barley flour

1 tsp Salt 8 fl ounce Lukewarm water*

Инструкции

1. You may need as much as 12 fl total. - Blend the flours together with the salt. Fold in sufficient water to bind together into a dough - the quantity will depend on the types of flour used. - Beat till dough leaves the sides of the bowl, then turn onto a floured board and knead thoroughly. Heat the bakestone over a moderate heat and grease it.
2. Divide the dough into four and roll one quarter out into a round as thin as possible. Using a plate about 8 inches wide, trim the edges into a neat circle. Prick all over to prevent the dough bubbling while cooking.
3. Transfer to the bakestone and cook over a moderate heat for about 15 min, or possibly till slightly colored. Then turn and cook the other side.
4. Repeat with the rest of the dough, working up the trimmings for re-shaping and baking. - Cold on a wire tray. When cool, store in an airtight container. (Danish-butter-cookie containers, the big ones, are good for this.)

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