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Savory Cornmeal-Whole Wheat Dough

Yield 12 servings (serving size: 1 dough circle)
Adding cornmeal and whole wheat flour to regular all-purpose flour gives this dough a nutty flavor and crunchy texture.

Ingredients

  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/2 cup whole wheat flour (about 2 1/4 ounces)
  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 3/4 teaspoon garlic salt
  • 1/2 cup water
  • 5 tablespoons chilled butter, cut into small pieces
  • 1 large egg, lightly beaten

Nutrition Information

  • calories 152
  • caloriesfromfat 31 %
  • fat 5.3 g
  • satfat 3.2 g
  • monofat 1.4 g
  • polyfat 0.3 g
  • protein 3.2 g
  • carbohydrate 22.4 g
  • fiber 1.2 g
  • cholesterol 30 mg
  • iron 1.1 mg
  • sodium 108 mg
  • calcium 29 mg

How to Make It

  1. Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour, whole wheat flour, yellow cornmeal, baking powder, and garlic salt in a food processor; pulse 3 times or until combined. Add 1/2 cup water, butter, and egg; pulse 3 times or just until combined (do not form a ball). Place the dough on a lightly floured surface; knead gently 4 to 5 times. Divide the dough into 12 equal portions. Roll each dough portion into a 5 1/2-inch circle on a lightly floured surface. Stack the dough circles between single layers of wax paper or plastic wrap to prevent sticking; chill the dough until ready to use.