2 cups whole wheat bread flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
4 tablespoons butter
2/3 cup warm water

Sift the flour, measure, then sift again with the cornmeal and salt. Cut in the butter and mix until crumbly. Stir in the warm water and chill.

Roll chilled dough into balls the size of large marbles. Roll out into paper-thin rounds about 4 inches in diameter.

Bake on an ungreased cookie sheet in a moderately hot oven (375 F) for 5 minutes or until very lightly browned. Cool and store in a tightly covered can.

This dough may be wrapped in wax paper and kept in the refrigerator to be baked as needed.

Whole wheat pastry flour may be used instead of the bread flour. But in this case, instead of using 2/3 cup water, use 1/2 cup of water plus 2 tablespoons of water.

Vegetable oil may be used instead of butter. Use 3 tablespoons. Sprinkle the oil into the flour mixture, tossing the flour with a fork as you do so. Use milk instead of water.