3 eggs
2 tablespoons unsalted butter
1 teaspoon dry milk powder
1/2 teaspoon salt
1 cup whole wheat flour
1/2 cup margarine
1 cup flax seed meal
1/2 cup scalded milk powder
1 teaspoon salt
Beat the egg whites in a separate bowl. Beat egg whites in small, shallow batches.
Place the butter in a small saucepan; add milk powder, and stir an instant in the boiling water until the mixture is thickened. Let butter cool, then add the yeast and salt. Mix together well.
When all ingredients have been added, place the dough in a lightly greased bowl, and turn to coat. Cover, and let rest for 1 hour.
Deflate the flour and divide into 6 balls. Roll each ball out into 6, forming a small rectangle. Place the rock dough round on a hot griddle or frying pan, and fry on both sides until golden, about 15 minutes. Drain on paper towels and serve hot.
Update: I've added a layer of butter to the bottom of the loaf. I've also added garlic and onion powder. I think next time I will also add a layer of flour to the bottom of the loaf (my current mess) and let sit for a bit on the hook of a fork before stuffinging. The way I make these is by placing the bread in a large mixing bowl and adding a couple of tbsps of McCormick's Chipotle Chile Pepper powder...a blend of red, green, and yellow. I like to keep it a little stronger than canned pepper, because I don't want my food to be labeled as "canola oil" and therefore contain impure flavors. I use to know how to make it...now I just have to improvise! Thanks for the recipe!
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