Sir Henry Thompson's whole wheat flatbreads

Ingredients

• 900 g coarse whole wheat flour
• 225 g fine flour
• 4 teaspoons baking powder
• 2 teaspoons salt
• 55 g cold vegan butter
• About 350 ml soy milk
• About 350 ml water

Missing an ingredient?

• What to use instead of all-purpose flour
• What to use instead of whole wheat flour
• What to use instead of soy milk
• What to use instead of baking powder
• What to use instead of vegan butter

Instructions

1. Preheat the oven to 230°C (450°F).
2. Mix both flours with the baking powder and salt. Add the vegan butter in small pieces and rub it in with your fingertips until you can't see it.
3. Add the soy milk and water little by little until you have a soft dough, without kneading it much.
4. Divide it right away into 8 flat cakes about 2 cm thick, like tea cakes, and put them on a floured baking sheet.
5. Bake them for 15 minutes at 230°C (450°F), then lower the oven to 180°C (350°F) and give them 15 minutes more, so they cook through. The book says whole wheat flour in a loaf ends up hard outside and raw inside: hence flat cakes.

Nutrition facts

Approximate, per serving (about 204 g). Calculated with data from USDA FoodData Central.