Crisp Flat Bread
IT was Ok
Yield
6 servingsPrep
60 minCook
5 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
cornmeal
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
margarine
|
|
| ⅔ | cup |
water
warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
cornmeal
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
margarine
|
|
| 158 | ml |
water
warm |
|
Directions
Preheat oven to 375℉ (190℃).
Combine flour, cornmeal and salt; add margarine.
Mix until crumbly; stir in warm water.
Chill.
Form chilled dough into walnut-size balls; roll out into paper-thin 4-inch rounds; place on cookie sheet.
Bake for 5 minutes, or until golden and crisp.
