3 to 3 1/2 c. all purpose flour
1/2 c. chopped dates
1/2 c. chopped dried apricots
1/2 c. chopped walnuts, toasted
3 tbsp. sugar
1 pkg. rapid rise yeast
1 tsp. salt
1/2 c. milk
1/2 c. water
1/4 c. butter
Powdered sugar

In large bowl, combine 1 1/2 c. flour, dates, apricots, walnuts, sugar undissolved yeast and salt. Heat milk, water and butter until very warm (125 to 130 degrees). Stir into dry ingredients stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic about 4 to 6 minutes. Cover; let rest 10 minutes.

On lightly floured surface, roll dough to 12 inch circle or 10 x 15 inch rectangle. Place on greased pizza pan or baking sheet. Bake at 400 degrees for 20 minutes or until done. Remove from pan; cool on wire rack. Sift powdered sugar on top. Cut into wedges, strips or squares to serve. Serve with whipped cream cheese or creamy peanut butter, if desired. Makes 1 round flat bread.