This is a delicious heavy-textured flat bread that is very simple to make with rye, whole wheat, buckwheat flour, or any combination of these.

2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 tbsp. caraway seeds
3/4 c. buttermilk (about)

In medium bowl stir together dry ingredients. Make a well in the center and pour buttermilk into it. Mix well. Knead the dough about a dozen times in the bowl. If it is too dry to form a ball, work in a little more buttermilk. Spread the bottom of a pie pan with cornmeal. Shape ball of dough into a circle 7 inches in diameter. Flatten and place in the pan. Lightly greased pan may be used instead of cornmeal spread if desired. With a sharp knife cut a deep "X" on top and bake in a preheated 400 degree oven until browned, about 50 minutes.

NOTE: This recipe may be doubled. Makes 1 loaf.