Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c :Boiling water
2 tb Butter
1/2 ts Salt
1 c Rye flour
1 c All-purpose flour
1 c Whole wheat flour
There are many different types of this flat bread.
This version should remain soft rather than crisp
(hence the name lefser, or soft cake). PREHEAT OVEN TO
450F. In a large bowl, combine water, butter, salt,
rye flour and all-purpose flour and beat well. Stir in
whole wheat flour and beat until you have a smooth
dough that resembles dough for a baking powder
biscuit. Divide dough into 4 parts. Cut each portion
into quarters. Flour a board and roll each piece of
dough to make a thin 10- to 12-inch circle. If
desired, use lefser rolling pin to make a pattern on
the dough. Place 2 or 3 dough circles on ungreased
baking sheet. Bake in preheated oven 3 to 5
minutes--NOT until completely browned. Cool on a rack.
Wrap airtight.
