Garlic Wheat Bread
Yield
1 loafPrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole wheat bread
|
*
|
| 5 | each |
garlic cloves
crushed |
|
| 1 | teaspoon |
cardamom seeds
|
|
| 1 | x |
salt
|
*
|
| ½ | cup |
vegetable oil
|
|
| 1 | cup |
water
warm |
|
| ¼ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole wheat bread
|
*
|
| 5 | each |
garlic cloves
crushed |
|
| 5 | ml |
cardamom seeds
|
|
| 1 | x |
salt
|
*
|
| 118 | ml |
vegetable oil
|
|
| 237 | ml |
water
warm |
|
| 59 | ml |
all-purpose flour
|
|
Directions
In a large bowl, mix the flour, garlic, cardamom seeds, salt, 1 tablespoon oil and water until a dough is formed.
Kead for 7 to 10 minutes. Cover and set aside for 20 minutes.
Divide dough into 8 equal portions and roll each into a smooth ball into a flatcake.
Dust occasionally to prevent sticking. Heat an iron griddle, brush with 1 teaspoon oil and fry each side for 2 to 3 minutes, brushing on more oil when turning the bread.
Remove and keep warm. Repeat until all the bread has been cooked.
