This was tasty and very fast. I want to try it with whole wheat flour next time. I made half a recipe and it was 4 medium sized flatbread sections. I rolled it out on my silpat and then cut it into 4 sections.
update: I made this again half whole wheat/half white flour. It was still good but not as chewy. I don't think using all whole wheat would work out. I made the whole recipe and put unused dough in the fridge. The dough rolled out easily and cooked nicely the next day, and the next...for about a week. It did oxidize and turn brown, but still tasted great.
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