| 1 | There are many different types of this flat bread. |
| 2 | This version should remain soft rather than crisp (hence the name lefser, or soft cake). |
| 3 | preheat oven to 450°F. |
| 4 | In a large bowl, combine water, butter, salt, rye flour and all-purpose flour and beat well. |
| 5 | Stir in whole wheat flour and beat until you have a smooth dough that resembles dough for a baking powder biscuit. |
| 6 | Divide dough into 4 parts. |
| 7 | Cut each portion into quarters. |
| 8 | Flour a board and roll each piece of dough to make a thin 10- to 12-inch circle. |
| 9 | If desired, use lefser rolling pin to make a pattern on the dough. |
| 10 | Place 2 or 3 dough circles on ungreased baking sheet. |
| 11 | Bake in preheated oven 3 to 5 minutes--not until completely browned. |
| 12 | Cool on a rack. |
| 13 | Wrap airtight. |
| 14 | michael roberts - prodigy guest chefs cookbook |
