Basic information

Savory flatbread


3 Tbs
 Dried onions -- minced
2 1/4 c
 Flour, all-purpose
2 Tbs
 Margarine -- melted
1/4 c
 Warm water -- (105-115)
1/2 tsp
1 1/2 c
 Flour, whole-grain wheat
1 tsp
 Dried rosemary -- crushed
1 package
 Dry yeast
1 c
 Skim milk -- warmed
1 Tbs
 Vegetable cooking spray


Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add warm milk, margarine, and honey; stir well. Stir in 2 cups all-purpose flour, whole wheat flour, onion, rosemary, and salt to form a stiff dough. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 7 minutes); add enough remaining flour to prevent dough from sticking to hands. Place dough
in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85-degrees), free from drafts, 1 hour, or until doubled in bulk. Punch dough down, and divide into 4 equal portions, shaping each portion into a ball (cover the remaining dough while working to prevent it from drying out). Roll 1 ball into a 15 x
12-inch paper-thin rectangle on a baking sheet coated with cooking spray. Score the dough by making 2 lengthwise cuts and 5 crosswise cuts to form 18 crackers. Prick entire surface liberally with a fork (do not allow to rise). Bake at 300-degrees for 23 minutes or until lightly browned. Remove from pan; let cool completely on a wire rack. Separate into individual crackers. Repeat

procedure with remaining dough. Store in an airtight container.
Recipe By : Cooking Light-9/95

From: Mike Key Date: 05-12-96