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Serving20 People
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Ingredients
Family Story
I remember making this recipe in 1975 when my husband and I were dating. We drove to Harper's Ferry, West Virginia for sightseeing and walking, bringing a picnic lunch. But we ended up eating in the car, as it was sunny but blustery and cold that day in early May. I baked these crunchy, flavorful flat breads using a recipe from the Sunset Cookbook. The menu included a fresh tomato soup served hot from a thermos, and cold baked chicken. Somehow, it had all the ingredients for a romantic meal.
Directions
1 Step
Preheat oven to 375 degrees F. Sift flour, measure, then sift again with cornmeal and salt. Mix in the butter until crumbly. Stir in 2/3 cup warm water; chill. Cut chilled dough into 16 to 20 equal pieces and roll each piece into a ball. Use a rolling pin on a floured surface to make thin rounds. Transfer rounds to a baking sheet lined with parchment paper. Bake for 5 minutes or until lightly browned. Cool and serve with soup. Flatbreads can be frozen or stored in the refrigerator.
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