Bread - Pumpernickel Flatbread

Preparation

This pumpernickel flatbread recipe is one of our quick and easy bread recipes that can be made in a few minutes in a microwave oven. Each large plate-sized flatbread is about 1/2 inch thick when baked. This pumpernickel flatbread makes a great treat for any meal or for a sandwich.

Place all the dry ingredients in a mixing bowl and thoroughly mix together.

Add about 3/4 cup of water and mix thoroughly making sure that there are no unmixed dry ingredients left in the bowl. The finished thickness of dough should be half way between a bread dough and a pancake batter. Add additional water if necessary, and mix thoroughly.

Baking

This pumpernickel flatbread recipe can be baked in either a microwave oven on microwaveable plates, or in a conventional oven at 350 degrees F. on no-stick or lightly oiled baking sheets.

If baking in the microwave oven, spoon out the dough onto microwaveable plates and smooth out to the edges of the plate depression. Bake for about 3 minutes, or until all the dough has cooked on top, particularly in the center. Then remove the plate from the microwave, and carefully slide a spatula around and under the bread and flip over onto the plate, and bake for another minute or two or until the bread is the texture you desire, being careful not to over cook or the edges will become hard. Repeat with the other breads.

If baking in a conventional oven, spoon out the dough onto baking sheets into the number and sizes of flatbreads you desire, smooth them to uniform thicknesses, and bake until they become fully baked on top with no wet spots. There is no need to flip the bread over when baking in a conventional oven.

Serve and enjoy!