Whole Wheat Flatbread

The last couple years I've been making my Oatmeal Bread recipe for Unleavened Bread - just not using yeast and rolling it into 4 approximately 8-inch rounds to bake.  It's soft and chewy and yummy.  But, I still like the thin, crunchy stuff, so I make this too.  I took some last night for Night to Be Observed and again today for the 1st Day of Unleavened Bread, and it was really popular.  I find that it's hard to stop eating it.

Whole Wheat Flatbread

Ingredients:

• 4 cups whole wheat flour
• 1-1/2 tsp. salt
• 3 T. butter
• 2 T. vegetable oil
• 1 cup water

Directions:

1. Mix salt and flour; cut softened butter into small pieces and cut into flour as for pastry.
2. Mix oil and water and add to butter/flour mixture.  Mix and knead lightly.
3. Pinch of 1/3 cup of dough.  Pat as thin as possible; then roll a little thinner with rolling pin.  Flip and repeat as needed until dough is so thin it just holds together without breaking when handled.
4. Place on ungreased baking sheet and mark into squares.
5. Bake at 400° 8-12 minutes of until puffed and lightly browned; break apart and cool on a wire rack.  Repeat with the rest of the dough.

I'm not sure I roll it quite that thin, but it is pretty thin.  Also, I've found that baking this on a pizza pan works really well.  That way you don't have to worry about whether or not it fits on your cookie sheet.