1 Review

I had requested this recipe and Clara very kindly found it for me and shared. These came out great! I was unable to get the soy flour, so I used all-purpose in its place. I also omitted the extra wheat (as this is for texture and doesn't affect the recipe) and the bacon. The dough came out so incredibly smooth and silky - it was a joy to work with. Fladen are German flatbread shapes - 4 flattened fladen rounds fit nicely on one wide cookie sheet (I greased the pan lightly). This version has a very wheaty taste and is speckled with the bits of chopped fresh herbs. I used these flatbreads as the crust to go with Pfaffenglueck(see addt'l recipe).(See photo once it posts).

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HeatherFeather May 09, 2003