Directions: |
Directions:1. In a large bowl stir together whole wheat flour and yeast until moistened. Gradually mix in remaining flour in a mixer with a dough hook.
2. Gradually mix in remaining flour.
3. When dough comes together knead it in the mixer for 8 to 10 minutes to make an elastic ball.
4. Add more flour or water if the dough becomes to sticky or too stiff.
5. Cover with a damp kitchen towel and place it in a warm place utill it has doubled in size (about 1 hour).
6. Punch the dough down roll it into a log and divide into 30 pieces about the size of small walnuts.
7. Roll the pieces out to form paper thin circles about 8 inches in daimeter
8, Place the pieces on a preheated baking sheet and place in an oven preheated to 500º.
9. DO NOT GREASE THE BAKING SHEET.
10. Place as many rounds as can fit on the pan (about 2 or 3)
11. Bake for 3 minutes. The rounds should be lightly browned on top with small bubbles.
12. If they are too thick or too thin adjust the thickness for the next batch.
13. Let cool to room temperature then add the toppings of your choice.
14. Combinations of any of the following can be used, Shredded Havarti cheese, chopped, fresh tomatoes. diced ham, diced bell peppers, diced onion, minced parley or cilantro and minced fresh basil .
15. If it looks good, eat it! |
Personal
Notes: |
Personal
Notes: I had this for the first time in the late 70's while conducting a national sales meeting for my staff. It was held at the The Point Hotel and Resort in Scottsdale, Arizona and Darrel Mueller, a good friend and one of my regional sales managers was familiar with the city and its restaurants and he rounded up about six people, including myself to go to a restaurant that served these delectable goodies. They were accompanied with a red or white wine punch in pitchers so you had to be careful not to get hammered because you could not taste any alcohol in it but you did feel it after a couple of tall glasses. Since thenI have made it many times at home and it never fails to please.
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