![bullet](../../../_themes/blocks/blobul1c.gif) | 1/3 cup water
![bullet](../../../_themes/blocks/blobul2c.gif) | Preheat oven to 500. |
![bullet](../../../_themes/blocks/blobul2c.gif) | Mix flour and water
thoroughly. |
![bullet](../../../_themes/blocks/blobul2c.gif) | Turn out onto lightly floured
board or counter, and divide into 4 pieces. |
![bullet](../../../_themes/blocks/blobul2c.gif) | Roll each out to about
1/2" thickness and prick on one side with fork. |
![bullet](../../../_themes/blocks/blobul2c.gif) | Place in oven for 6 minutes,
then and bake for 2 minutes more.
![bullet](../../../_themes/blocks/blobul3c.gif) | Makes 4 loaves. |
![bullet](../../../_themes/blocks/blobul3c.gif) | You can freeze the rest
and have enough for a month! |
![bullet](../../../_themes/blocks/blobul3c.gif) | This recipe is taken from
the Jewish Holiday Kitchen by Joan Nathan. I generally
receive favorable comments.
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