BUCKWHEAT FLATBREAD

      Title: BUCKWHEAT FLATBREAD
  Categories: Crackers
       Yield: 6 Servings
  
       1 c  Buckwheat flour
     1/2 c  All-purpose flour
     1/2 ts Salt
     2/3 c  Water
  
   "Buckwheat flour is available in health food and specialty stores. It
   has a musty, earthy flavor which gives an interesting twist to this
   simple, traditional flatbread-style cracker. It goes well with fruit
   and cheese. In the food processor or in a large bowl, combine the
   flours and salt. In a slow stream, stir in enough of the water to
   form a soft, but not sticky, dough.
   
   Remove to a well-floured surface or pastry cloth and knead lightly.
   Cut the dough into 6 equal portions and roll each piece into a large,
   thin circle, approximately 1/16 inch thick and 8 inches in diameter.
   Prick each circle all over with the tines of a fork.
   
   To cook, gently place the circles, one at a time, on a hot griddle or
   saute pan. Cook over medium heat until pale brown spots begin to
   develop on the underside of the cracker, 2 to 3 minutes. Flip the
   cracker to cook the second side. Continue flipping in this manner
   until the cracker feels dry and crisp. Remove to a rack to cool. If
   upon cooling the cracker remains slightly pliable, you may return it
   to the pan for further cooking, or place in a preheated 350~F. oven
   for a few minutes, until fully "dried out." Yield: 6.
   
   VARIATIONS: For a crunchier cracker, add 1/3 cup buckwheat groats and
   increase the water slightly.
   
   Buckwheat has a strong flavor. According to your taste, you may wish
   to increase the all-purpose flour and decrease the amount of
   buckwheat.
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