My grandmother used to serve this with cheese as a pre-dinner snack while we waited for the turkey. She used a heavy cast iron griddle, lightly floured. I use a 1 1/2 inch wood dowel to roll out nice and thin.
In a large bowl, mix by hand sour milk or buttermilk, corn syrup, sugar, soda, cardamom, and flour until mixture becomes a soft pliable dough.
Divide the dough into 12 or so pieces. Roll out each piece until about 1/8 inch thick.
Bake on a lightly floured griddle over very low heat for 12 to 15 minutes per side. Serve warm with your favorite cheese or jam.
Per Serving: 186 calories; protein 4.4g; carbohydrates 40.9g; fat 0.5g; cholesterol 0.8mg; sodium 81mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.