-3/4 C whole wheat flour
-1/2 TB honey
-1.5 TB butter (softened)
-Pinch of salt
-Pinch of baking soda
-1/4 to 1/2 C lukewarm water
Mix/knead ingredients well to form a ball. Add the water slowly until it just comes together. You may end up needing to add more flour, but you want a dough ball that is no longer sticky but feels moist.
Roll small dough balls about marble sized. On a floured surface, roll the small dough balls out very thin. Grease the back of a mini muffin tin and sit it between the wells to form a bowl.
Bake for ten minutes at 350, flip them over between the wells as best as possible and bake another 8-10 minutes. Continue to bake as needed until desired crispyness is reached.
On a dark nonstick, the 20 minutes was just about right for me. The lighter pans may take a little longer. I also baked some draped over the cupcake wells. While that was possible and did work, it did not seem to work as well or bake as quickly as this method, which I surmise is from the scoops being encased by metal in the first style and not so much in the second. Or it could be because my first was dark nonstick and my second wasn't. It is also very likely that you could bake them inside the actual wells and that might work just fine since the dough won't rise or spread out...
That one just did not occur to me. But for scoops shaped like the mass produced ones, opt for the backside of the pan.
I sprinkled mine with cinnamon sugar after they came out.
Now, why did I make honey wheat tortillas with a cinnamon sugar sprinkle? I have a delicious fruit salsa in the mix and needed some dipping goods.
Tune in tomorrow for a tasty fruit salsa recipe!
Happy crafting!
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