Prep 30 mins
Cook 8 mins
Oven baked crackers from Bernard Clayton's Cooking Across America (originates from an Iowa cook with Norwegian ancestry). Serve with cheese or soups. Posted for Zaar World Tour 3, Scandinavia.
- 2 tablespoons sugar
- 3⁄4 cup unsalted butter, melted
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 1⁄2 cups buttermilk
- 3 cups white flour (or 2 cups white, 1 whole wheat)
- 2 cups quick oats
- In a bowl, stir together the sugar, melted butter and salt. in a separate bowl, add the baking soda to the buttermilk.
- Alternately add the flour and the buttermilk to the sugar/butter mixture.
- Stir in the oatmeal.
- Preheat oven to 350°F.
- To facilitate measuring the amount of dough needed for each piece of flatbread, divide the dough into 2 pieces and roll each into a log. cut 1/3 cup of dough from the log and mark the remaining length of the logs accordingly (i.e., 1/3 cup dough for each piece cut from the dough).
- Shape the small piece of dough into a round ball.
- Flatten it down on a pastry cloth (or floured surface) with your palm.
- Roll paper thin with a rolling pin covered with a pastry sleeve.
- Roll onto the pin or the end of a wooden spoon and place the dough on a cookie sheet.
- Either cut with a pastry cutter into squares before baking or bake the dough and then break into pieces.
- Place in the oven and bake for about 8 minutes, or till the flatbread is lightly browned (baking time will depend on thickness of rolled dough).
- Slip the flatbread off the cookie sheet onto a metal rack to cool. (break the dough into pieces now, if desired).
- These may be stored in a covered container for weeks.