Wheat Flat Bread

We made these last night (finally, Ryan has been wanting to try them forever).  We ate some with honey (especially yummy) and some with strawberries - didn't have any cream but that would have been the idea.  Reallly good.  You could eat these with soup (maybe the chowder or potato soup recipe's posed earlier?) use instead of yeast bread for sandwiches.  Serve with tuna salad.  Use as a dipping bread with oil and vinegar or hummus.  Use for Passover meals to explain Jewish culture.  Any other ideas? 

2 C Whole Wheat Flour

1/2 Teaspoon Salt

3/4 C Warm Water

2 Tbsp Cooking Oil of Your Choice

Combine flour and salt in one bowl and water and oil in the other.  Stir wet and dry together until a soft ball is formed.  Knead the dough well with a little extra flour as needed.  Cover or wrap in a damp cloth and rest for 1 hour (the recipe says you can skip this step and it will still work). 

Knead again and break off golf-ball size balls or whatever size you want.  Flatten balls and roll out, using a little more flour.  Roll to 1/4 inch thick or whatever thickness you prefer.

Heat a barely-greased heavy skillet over medium-low heat.  Pan-bake each bread round 2 minutes on each side (I used an oblong electric skillet and it worked well).  They should brown, looking something like a tortilla.  If it gets too blackened, turn down the heat a little more.  

This recipe is based on the chapatis recipe in the "More-With-Less" Cookbook.