A method for making a composite dough by preparing a wheat dough by mixing
wheat flour, fat and water in a manner effective to form an homogeneous
and cohesive gluten structure followed by sheeting the dough into a
sheet; separately preparing a non-wheat dough by mixing a non-wheat flour
and water to form a homogeneous mass of dough that is sufficiently
cohesive to be subsequently handled; assembling the wheat dough with the
non-wheat dough; and laminating the wheat and non-wheat doughs to form a
composite dough.