- 6 cups whole wheat flour
- 1 tablespoon baking soda
- 2 teaspoons salt
- 9 tablespoons butter or shortening
- 2 1/4 cups water (you may or may not need it all)
Combine first 3 ingredients completely.
Using your fingers, work butter/shortening into flour until its evenly dispersed and crumb like.
Pour water in and mix until a ball of dough is formed. Add the water slowly becaue you may not need all of it. Your dough should not be sticky at all and should be a fairly firm ball of dough.
Lightly flour your work surface and knead the dough 5 minutes or until smooth and elastic.
Let rest covered with plastic wrap for 20 minutes.
Divide dough into 24 - 48 equal pieces. The size of my reference for small is using a 2 inch ball of dough.
Cover them while you work so they don't dry out.
Roll one piece at a time into a thin 8 inch circle disk, and set aside.
The thinner they are, the better they turn out!