Savory flatbread

6 dozen

Ingredients

Quantity Ingredient
1 pack Dry yeast
¼ cup Warm water (105 to 115 deg)
1 cup Warm skim milk (105 to 115)
2 tablespoons Margarine; melted
1 tablespoon Honey
2¼ cup All-purpose flour; divided
1½ cup Whole-wheat flour
3 tablespoons Instant minced onion
1 teaspoon Dried rosemary; crushed
½ teaspoon Salt
x Vegetable cooking spray

Directions

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 of remaining all-purpose flour to prevent the dough from sticking to hands. Place the dough in a large 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 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 crakcers. Prick entire surface liberally with fork (do not allow to rise).

Bake at 300 degrees F. for 23 minutes or until lightly browned.

Remove from pan; let cool completely on a wire rack. Separate into individual rackers. Repeat procedure with remaining dough. Stor in an airtight container. Yield: 6 dozen (serving size: 1 cracker).

CALORIES 29 (16% from fat); PROTEIN 0.9g; FAT 0.5g (sat 0.1g, mono 0.2g, poly 0.2g); CARB 5.4g; FIBER 0.5g; CHOL 0mg; IRON 0.3mg; SODIUM 22mg; CALC 7mg.

Source: COOKING LIGHT magazine, 9/95.

Meal-Master format provided by iRis gRayson.

Submitted By IRIS GRAYSON On 09-02-95

Related recipes