Traditional Norwegian Flatbread- Fast & No Machine Required!

the80srule's Note:

This came from "Cooking the Norwegian Way", I'm posting it as written except for the buttermilk bit, but I'm sure it's open for variations. The footnotes recommend trying it with only white, wheat, or rye flour. 2/3 cup cornmeal can be subbed for 2/3 cup flour. You can also use real milk or buttermilk, original recipe called for 3/4-1 cup buttermilk. This is fast and doesn't require 10 different rise/punch cycles or a bread machine! The description on the page says "Flatbread is the oldest form of bread in Norway. Traditionally, families baked enough flatbread at one time to last half a year." Baking time accounts for about 10 minutes per circle, you get about 9 circles as written.

• Total Time: 1 hrs 55 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 9

Yield: 9.0 flatbre ...

• 1 1/3 cups whole wheat flour (1 1/3. NOT 1/2. I hate this new website!)
• 1 1/3 cups all-purpose flour (1 1/3. NOT 1/2. I hate this new website!)
• 1/4 cup vegetable oil (or canola or sunflower)
• 1 teaspoon baking soda
• 1/2 teaspoon salt

BUTTERMILK

• 3/4-1 cup plain unsweetened soymilk (or almond, rice, etc.)
• 1 tablespoon lemon juice

Directions:

1. First, make your vegan buttermilk by placing the lemon juice in the soymilk and letting it sit for 10 minutes.
2. Combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt in a bowl. Mix well.
3. Slowly add just enough "buttermilk" to make a stiff dough.
4. Knead dough for 30 seconds on a well-floured surface, such as a board or tabletop.
5. Roll a medium-sized handful of dough (about 1/4 cup worth) into a ball and then pat it down into a flat circle. Be sure to cover the remaining dough so it doesn't become too dry.
6. With a floured rolling pin and on a well-floured surface, roll dough into a very thin 10-inch circle. (If dough is sticking to the surface on which you are working, dust it with more flour.).
7. Place flatbread on an ungreased cookie sheet. (I would recommend using a 10" pie pan instead.) To make all your flatbread pieces the same shape and size, score the dough circles with a knife, making triangles, X's, squares, or whatever shapes you prefer. (After baking, the flatbread will be broken into pieces along the scored lines.).
8. Bake at 350F for 8 to 10 minutes. Flatbread should be crisp and slightly brown around the edges. Cool on a wire rack and repeat with remaining dough.
9. Break flatbread into pieces and serve plain or with desired topping, such as cheese, dips, or lingonberry preserves.