On my way back, I decided to tackle Madhuram’s Whole Wheat Eggless Baking challenge on reaching home. The recipe for these whole wheat Herb triangles is from The Low Fat Cook’s Companion, a Hermes House publication.
The measurement of the ingredients is simple enough to be halved, which is what I did.
1 cup whole wheat flour
½ cup flour
½ tsp salt
¼ tsp baking soda
½ tsp cream of tartar
½ tsp chili powder (I used 1 tsp)
1/8 cup of soft low fat margarine (I used butter)
2 tbsp chopped fresh herbs (I used mint, rosemary, and cilantro)
½ cup skim or 1 % milk
½ tbsp of sesame seeds
Put the whole wheat flour in a mixing bowl and sift the remaining dry ingredients.
Rub in the soft butter and add the herbs and milk. Mix quickly to a soft dough and transfer to a lightly floured surface.
Knead briefly or the dough will become tough.
Roll out to a 6-in round and place on a lightly greased baking sheet.
Brush lightly with water and sprinkle evenly with the sesame seeds.
Carefully cut the dough round into 8 wedges, separate and bake in a 425 degrees preheated oven for 15-20 minutes.
Transfer to a wire rack to cook. Eat fresh out of the oven with butter or cold with some soup.