This cracker bread, often called lavash, tastes better and is a lot cheaper than the store-bought variety. Best of all, you don't have to be a baking pro to make it. Use a clean coffee grinder or mini chopper to grind your own flaxseeds: 3 tbsp (50 mL)seeds will yield about 1/4 cup (50 mL) ground.
- Portion size 40 servings
- Credits : Canadian Living Magazine: March 2005
In large bowl and using electric beater, beat together rye and all-purpose flours, flaxseeds, ground flaxseeds, butter, baking powder and salt until crumbly. Mix in milk until dough is soft and sticky, adding up to 3 tbsp (50 mL) water, 1 tbsp (15 mL) at a time, if necessary.
Turn out onto lightly floured surface; knead just until smooth. Wrap and let rest for 10 minutes to relax dough.
Divide dough into quarters. On lightly floured surface, roll out, one quarter at a time, to 1/8-inch (3 mm) thick 10-inch (25 cm) square. Place on ungreased rimless baking sheet.
Bake, 2 sheets at a time, in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until golden and crisp, about 20 minutes. Let cool on rack. Break into pieces. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Nutritional facts <b>Per piece:</b> about
- Sodium 38 mg
- Protein 1 g
- Calories 29.0
- Total fat 1 g
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 4 g
- Iron 2.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 1.0