4 c. flour
1 tsp. salt
2 1/2 c. cold water

Mix flour and salt; add water, 1 cup at a time, and knead the flour to a smooth medium hard consistency. It should not be too soft. Let dough rest 5 minutes. Divide the dough into 10 or 12 small rolls and flatten into thin 8-inch rounds.

Heat skillet to 400 degrees, then lower heat to 200 degrees. Cook bread in the skillet about 1 minute each side.

VARIATIONS:

POTATO BREAD: Boil, then mash 1 pound vegetables and knead the flour into it. Roll out and cook as above.

ZUCCHINI OR BROCCOLI BREAD: Follow directions for potato bread, substituting 1 pound vegetables for the potatoes.

ONION BREAD: Saute 2 large chopped onions in 1 tablespoon oil. Puree in food processor, add flour and water for smooth soft dough and roll out. Cook as above.