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8 oz Ground wholemeal flour
8 oz Rye or barley flour
1 t Salt
8 fl Lukewarm water*
*You may need as much as 12 fl total. -- Blend the flours together with the salt. Mix in sufficient water to bind together into a dough -- the quantity will depend on the types of flour used. -- Beat until 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. 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. ~- Transfer to the bakestone and cook over a moderate heat for about 15 minutes, or until slightly colored. Then turn and cook the other side. Repeat with the rest of the dough, working up the trimmings for re-shaping and baking. -- Cool on a wire tray. When cold, store in an airtight container. (Danish-butter-cookie containers, the big ones, are good for this.)
8 oz Rye or barley flour
1 t Salt
8 fl Lukewarm water*
*You may need as much as 12 fl total. -- Blend the flours together with the salt. Mix in sufficient water to bind together into a dough -- the quantity will depend on the types of flour used. -- Beat until 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. 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. ~- Transfer to the bakestone and cook over a moderate heat for about 15 minutes, or until slightly colored. Then turn and cook the other side. Repeat with the rest of the dough, working up the trimmings for re-shaping and baking. -- Cool on a wire tray. When cold, store in an airtight container. (Danish-butter-cookie containers, the big ones, are good for this.)
