1/3 C butter
3/4 C + 1 Tbsp sugar (castor sugar)
3 Tbsp honey, warmed
1 1/2 tsp vanilla
1 3/4 C whole wheat flour (Atta)
1 1/4 C all-purpose flour (Maida)
1 1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 C + 2 Tbsp water
Preheat oven to 300 degrees F (150 C)
Combine butter with sugar, honey, and vanilla in a large bowl. Blend until smooth. Combine flours, salt, baking powder, and baking soda in another large bowl. Add dry mixture to wet ingredients and blend well. Slowly add the water while beating. You may have to mix by hand until the mixture forms a large ball of dough.
Divide dough into thirds and roll out in the shape of pan. The dough should be paper thin! It will double when cooked to the desired thickness. Use a knife to cut into squares or desired shape before cooking. The recipe I have says to poke holes in the dough every 1/4 inch. I think this is just for look, so I took my meat tenderizer and just marked the dough.
Bake for 22-25 minutes or until the dough begins to turn light brown around the edges. Cool on the baking sheet before breaking apart. They will get harder as they cool.
3/4 C + 1 Tbsp sugar (castor sugar)
3 Tbsp honey, warmed
1 1/2 tsp vanilla
1 3/4 C whole wheat flour (Atta)
1 1/4 C all-purpose flour (Maida)
1 1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 C + 2 Tbsp water
Preheat oven to 300 degrees F (150 C)
Combine butter with sugar, honey, and vanilla in a large bowl. Blend until smooth. Combine flours, salt, baking powder, and baking soda in another large bowl. Add dry mixture to wet ingredients and blend well. Slowly add the water while beating. You may have to mix by hand until the mixture forms a large ball of dough.
Divide dough into thirds and roll out in the shape of pan. The dough should be paper thin! It will double when cooked to the desired thickness. Use a knife to cut into squares or desired shape before cooking. The recipe I have says to poke holes in the dough every 1/4 inch. I think this is just for look, so I took my meat tenderizer and just marked the dough.
Bake for 22-25 minutes or until the dough begins to turn light brown around the edges. Cool on the baking sheet before breaking apart. They will get harder as they cool.
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