Title: Swedish flatbread (bakestone recipes)
 Categories: Breads, Breakfast
      Yield: 8 Servings
 
      8 oz Ground wholemeal flour
      8 oz Rye or barley flour
      1 t  Salt
      8 fl Lukewarm water*
 
  *You may need as much as 12 fl total.  -- Blend the flours together
  with the salt.  Mix in sufficient water to bind together into a dough
  ~- the quantity will depend on the types of flour used. -- Beat until
  dough leaves the sides of the bowl, then turn onto a floured board
  and knead thoroughly. Heat the bakestone over a moderate heat and
  grease it. Divide the dough into four and roll one quarter out into a
  round as thin as possible. Using a plate about 8 inches wide, trim
  the edges into a neat circle. Prick all over to prevent the dough
  bubbling while cooking. ~- Transfer to the bakestone and cook over a
  moderate heat for about 15 minutes, or until slightly colored.  Then
  turn and cook the other side. Repeat with the rest of the dough,
  working up the trimmings for re-shaping and baking. -- Cool on a wire
  tray.  When cold, store in an airtight container.
  (Danish-butter-cookie containers, the big ones, are good for this.)