FLATBREAD

1/4 cup toasted whole almonds, finely chopped
1 cup all-purpose flour
1/4 cup dairy sour cream
3 tablespoons milk
2 tablespoons margarine or butter, softened
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon baking soda

Heat oven to 400': Mix all ingredients with fork. Shape mixture into 1-inch balls. Roll each ball into 4-inch circle with floured cloth-covered rolling pin on lightly floured cloth-covered board. Place on ungreased cookie sheet. Bake until golden brown, 6 to 8 minutes.

About 2-1/2 dozen rounds.

Do-ahead Tip: Flatbread can be covered and stored at room temperature no longer than 48 hours.