Recipe by: Carolin
2 cups whole wheat flour
3/4 cup water
3/4 tsp salt
Preheat oven to 500 degrees. Mix ingredients together, then knead for a few minutes. Dough should be soft, but not sticky. Add flour or water as needed. Set dough aside to rest for 15 minutes or so.
Divide dough into 8 pieces. Roll each piece into a ball, then, on a floured countertop, roll each piece into a very thin circle with a floured rolling pin. The thinner the better, but there should not be holes in it. Roll out 2 balls, then place them into the oven, directly on the rack. Do this as quickly as possible so the oven doesn’t lose heat. Bake for 5 minutes. After 5 minutes check the bread…it should be puffed up and dry looking. If it is not done, leave for 1 more minute. If it has turned brown and is crunchy, it is overcooked. You can still eat it and it is tasty, but cook the remaining breads for a shorter amount of time.
Remove the cooked breads and let oven come back up to 500 degrees (roll out 2 more circles while you are waiting). Repeat with remainder of dough.