1 package dry yeast
1/4 cup warm water -- (105-115)
1 cup skim milk -- warmed
1 (105-115)
2 tbsp margarine -- melted
1 tbsp honey
2 1/4 cup flour, all-purpose
1 1/2 cup flour, whole-grain wheat
3 tbsp dried onions -- minced
1 tsp dried rosemary -- crushed
1/2 tsp salt
1 vegetable cooking spray
A Recipe for
Savory Flatbread
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
This Recipe for Savory Flatbread is one of thousands in the Recipes-to-go Bread Cookbook.
We think fast food is equivalent to pornography, nutritionally speaking. |
| Steve Elbert |
If you enjoy this Savory Flatbread Recipe - you should enjoy the recipe collections you can find on the websites below:
Herb Tip |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
This is a recipe for Savory Flatbread from the recipe cookbook of Recipes-to-go (Bread)
The ear tests words as the palate tastes food. |
| Job 34:3 |
An empty belly is the best cook. |
| Estonian Proverb |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
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
Serves: 12
Savory Flatbread Recipe brought to you by Recipes To-Go