This recipe is used by Atonement, Boulder, and one member bakes the bread each week. She lived in Palestine for many years, and said this recipe is very authentic for flatbread in the Middle East. This is also the recipe we use at OSLC for Maundy Thursday when the communion instruction students make the bread.
2 cups whole wheat flour
1 cup white flour
¼ tsp. baking powder
¼ tsp. salt
Sift dry ingredients together.
Cut in 4 Tbsp. Canola oil.
¾ cup + 2 Tbsp. very hot water (almost boiling)
3 Tbsp. honey
3 Tbsp. molasses
Mix water and sweeteners together; add to dry ingredients.
(Tip: put the measuring spoon with the honey and molasses into the hot water, to easily remove honey & molasses from the spoon.)
Dough should be sticky. Mix with a pastry blender or two forks. Divide the dough into 8 small balls and roll into ¼ inch thick small “pancakes” – similar to a tortilla. Mark each round with a cross. Put the flat bread on a large baking sheet and bake at 350 degrees for 10 minutes. Remove from the oven, brush the bread with oil, and bake 4-7 minutes longer. Remove from oven and cool. This recipe makes 8 small flat breads. One recipe serves 240-280 people.
