4 cups whole wheat flour (or 2 cups whole wheat flour and 2 cups all-purpose flour)
1 tablespoon yeast
1 1/4 cups warm water
1/2 teaspoon salt (optional)
Notes / Directions
Sift together 2 cups of flour and yeast. Stir in water and salt. Mix well. Gradually add 2 cups of flour, just until dough isn't sticky anymore (there may be remainder flour). Knead the dough for 4-5 minutes. Form dough into 10 balls. On a floured surface, roll out each ball until about 1/4 inch thick. Pat flour onto both sides so that it doesn't stick and set aside. Let rise for 30 minutes, until dough looks slightly raised. Preheat oven to 500 degrees. Turn dough upside down onto cookie sheet and cook for 5 minutes. When they come out, they will be extremely puffed up. Allow them to cool until they are warm and gently press flat. Store in an airtight container.
*During the kneading process, you can add whatever herbs or spices you'd like. Su uses fresh ground organic spelt for the flour.