Swedish Flat Bread - cooking recipe

Ingredients

225 g stone ground whole wheat flour
225 g rye meal or 225 g barley flour
1 teaspoon salt
250 -350 ml tepid water

Preparation

Blend flours and salt together.
Mix in sufficient water to bind into a dough- the quantity will depend on the types of flour used.
Beat until the dough leaves the sides of the bowl, then turn on to a floured board and knead thoroughly.
Heat a griddle or frying pan over a moderate heat and grease it.
Divide the dough into four and roll out one quarter into a round as thin as possible.
Using a plate about 20 cm (8 inch) wide, trim the edges into a neat circle.
Prick all over to prevent the dough bubbling during cooking.
Transfer to the griddle or frying pan and cook over a moderate heat for about 15 minutes or until slightly coloured, then turn and cook the other side.
Repeat with the rest of the dough, working up the trimmings for re-rolling and baking.
Cool on a wire tray.