2 cups cornmeal or graham flour
1 cup shortening
2 tsp. salt
2 cups hot water
6 cups white flour

Preheat oven to 375°F.

Pour hot water over shortening, cornmeal and salt.

Stir to melt shortening and until batter is smooth. Cool.

When cooled, gradually mix in 4 cups of white flour to make a stiff dough. (Use the remaining 2 cups of flour to roll out flatbread. Use additional flour, if needed.)

Divide the dough into 2 rolls and cut each roll into 12 portions. Roll each portion into a large circle, very thin (1/8-inch). Cut circle into fourths and place on cookie sheet.

Bake until light brown and dry (about 10 to 12 minutes).

Keep dough in refrigerator and remove portions as needed.

Makes 24 rounds or 96 pieces.

Submitted by: Belle