Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Adding cornmeal and whole wheat flour to regular all-purpose flour gives this dough a nutty flavor and crunchy texture.

Recipe by Cooking Light October 2006


Recipe Summary

12 servings (serving size: 1 dough circle)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

152 calories; calories from fat 31%; fat 5.3g; saturated fat 3.2g; mono fat 1.4g; poly fat 0.3g; protein 3.2g; carbohydrates 22.4g; fiber 1.2g; cholesterol 30mg; iron 1.1mg; sodium 108mg; calcium 29mg.