225g stone ground
wholemeal flour
225g Rye or barley flour
1 teaspoon salt
250-350 ml lukewarm water
8oz stone ground
wholemeal flour
8oz Rye or barley flour
1 teaspoon salt
8-12 fluid oz lukewarm water
Method Blend the flours together with the salt. Mix in
sufficient water to bind 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
4 and roll out one quarter into a round as thin as
possible. Using a plate about 8" wide, trim the edges
into a neat circle. Prick all over the prevent the dough
bubbling during cooking.
Transfer to the bakestone and cook over a moderate heat for
about 15 mins or until slightly coloured, then turn and cook the
other side.
Repeat with the rest of the dough, working up the trimmings for
re-rolling and baking.
Cool on a wire tray. Store in an airtight container when
cold.
