2 c Coarse barley flour
2 c Coarse whole-wheat flour
1 ts Salt
1 c Water; lukewarm,
- up to 1 1/2 -c
Blend the flours and salt and gradually stir in the water until the
dough pulls away from the sides of the bowl. Transfer to a floured
board and knead thoroughly. Divide the dough into four parts and roll
into paper-thin circles about 12 inches in diameter or to fit your
griddle. Lightly flour the griddle and bake the dough over rather low
heat. (Pierce the dough lightly with a fork before placing it on the
griddle if you wish to keep it from bubbling.) It will take 15 to 18
minutes for each side; the bread must be extremely crisp.
Note: The flatbread may be stored in a large wooden box or in a tin.
