I developed this recipe because I wanted a tasty healthy treat. Use a pasta maker to get the dough really thin, and flavor as desired.
1 cup whole wheat flour
1/4 cup wheat germ
1/4 cup 12 grain cereal (choose one that doesn’t have large bits - or run it through a coffee grinder, so it doesn’t clog the pasta maker)
1/4 cup ground and whole flax seeds (a mix is nice)
2 tsp salt
1/2 cup warm water
1 tsp yeast
1 tsp sugar (to feed the yeast)
2 tbsp olive oil
Flavourings: add as desired (not all of them)
2 tbsp paprika (smoked is good
2 tbsp cumin
2 tbsp curry
2 tbsp dehydrated onion flakes ground finely (not onion salt)
2 tbsp dehydrated garlic flakes ground finely (not onion salt
2 tbsp sesame seeds (try sesame oil instead of olive oil for extra flavour)
- Dissolve yeast, in warm water and sugar.
- Sift all dry ingredients (including flavorings of your choice) together into heavy duty mixer with a dough hook.
- Add yeast and water and turn mixer on low - mix until the result is a nice smooth ball of dough, adding the olive oil as necessary (depending on humidity, you may need to add a bit more warm water as well).
- Let rest in a warm dark place about 1 hour. This is a rather heavy dough that will not rise much.
- Pre heat oven to 350°F
- Generously dust your rolling surface with flour. Cut about 1 cm thick chunks and roll out with a wooden rolling pin until the dough is thin enough to go through the largest gap in your pasta maker. Run this dough through gently until your desired thickness is achieved (I go to #4, it makes a very nice flat bread).
- Cut into triangles (like I did on this batch) because I wanted the kids to think they were natchos! or simple bake in the sheets that come out of the pasta maker and roughly break into smaller pieces when done. Brush with additional olive oil on top side. Bake for about 10 minutes until golden brown and crispy. Cool and enjoy!
