1 1/4 cups white flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons sugar (optional)
1/3 cup whole wheat flour
1/3 cup butter or soft shortening
1/4 cup cream or Half and Half
1/4 cup plain yogurt

Preheat oven to 350°F.

In a mixing bowl, whisk together white flour, salt, baking soda and sugar until well combined. In a mixing cup with a pouring spout, combine cream and yogurt.

Add whole wheat flour and cut in butter (or soft shortening) using a large fork or pastry cutter as you would when making a pie crust. Gradually stir in cream and yogurt mixture.

Divide dough into 6 or 8 parts. Cover with plastic wrap and let rest 15 minutes.

Roll out very thinly on a lightly floured work surface. If using seeds or herbs, sprinkle evenly over surface. Some seeds (such as sesame seeds and poppy seeds) can be pressed in.

Perforate with a fork to keep flatbread from puffing up when baking.

Bake in preheated oven for about 15 minutes or until lightly browned.

Store in an airtight container.

Submitted by: CM