Basic Whole Grain Tortillas

 2 cups whole wheat flour

·     ½ tsp sea salt

·     ¼ C olive oil

·     2/3 C warm water

Mix all ingredients together in a bowl until a dough ball forms. Sprinkle counter or board with a small amount of flour to roll out small amounts of dough into tortillas. (If you have a tortilla press you can use that.) Roll out the dough to the size tortillas you prefer. Heat tortillas on a hot griddle (cast iron is great) just until cooked on both sides. Enjoy!

Yields 12 med sized tortillas

 

Unleavened Bread Crackers

 

3 c. oats

2 c. whole wheat flour

1 c. wheat germ (You can substitute this with flour or something similar.)

1½ T honey or brown sugar (Add a little more liquid if you use brown sugar.)

1 tsp. salt

3/4 c. oil

1 c. water

 

Roll out on counter or directly on cookie sheets.  Salt.  Cut in squares.  Bake at 325 for 30 minutes.  Watch closely.

 

 

Haycraft Homemade Matzah

 

2 c. hot water

2 T. butter

2 tsp. salt

2 T. honey

enough whole wheat flour to create a sturdy dough

 

Knead for six minutes or until pliable and soft, but not sticky.  Roll out on an oiled surface into small (6-8 inch) circles, and flatten with palms.  Roll thin for crispy matzah, a little thicker for softer ones.  Pierce the circles with a fork to prevent bubbling.  Bake in a preheated 450 degree oven on a baking sheet for eight minutes.  Remove to a cooling rack and let cool.  When cool, store in a plastic bag.