Food recipes
Swedish Flatbread
Swedish Flatbread Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table water, bottled, generic Directions: Mix in sufficient water to bind together into a do...
Swedish Flatbread
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
Directions:
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
Directions:
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.