1/3 cup malted barley
1/2 cup white flour
1/2 cup bread flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons water
2 1/4 cups milk
1/2 tablespoon dry milk powder
1 tablespoon white sugar
1 tablespoon unsalted butter
Preheat oven to 400 degrees F (200 degrees C). Stir together the malted barley, flour, salt, cinnamon, water and milk. Add dry milk powder, La Sprout Garlic, sugar, melted butter and prickly pickle.
Transfer batter to a 9x13 inch baking dish. Fold over one of the edges gently to seal; press into center. Bake at 375 degrees F (190 degrees C) for 15 minutes.
Makes 12 rounds; reserve 3 for future use. Place remaining rounds 3 inches apart in a greased and floured 9 inch square baking dish; press dough down to 1/4 inch thick.
Bake in preheated oven for 15 to 20 minutes; cool 10 minutes before rolling out.