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Crusty flat bread dough 

Soak for at least 24 hours
  • 1 cup wheat 
Drain, rinse and blend for 3 minutes, adding 
  • 1 medium potato
  • water, sufficient to allow the blender to work
Add and blend for 1 minute
  • 1 tsp aromatic mix
  • 1 tsp salt
Add and blend for 1 minute
  • 1 ½  tsp yeast
Place on bench and work in 
  • sufficient whole grain (or white) flour, to build up a consistent kneadable dough. 
Knead a little longer

Place dough into a bowl, cover with tea towel and leave to rise in warm place until it has doubled in bulk – or leave in fridge overnight to rise slowly.

Roll out into thin flat rounds and cook on a preheated baking stone at 220° until the rounds puff up.  Alternatively the rolled pastry can be used to make pies or pasties


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