Oatmeal Flatbread

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.

• Ready In: 38 mins
• Yields: 1/2 pound crackers

Ingredients

• 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

Directions

1. In a bowl, stir together the sugar, melted butter and salt. in a separate bowl, add the baking soda to the buttermilk.
2. Alternately add the flour and the buttermilk to the sugar/butter mixture.
3. Stir in the oatmeal.
4. Preheat oven to 350°F.
5. 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).
6. Shape the small piece of dough into a round ball.
7. Flatten it down on a pastry cloth (or floured surface) with your palm.
8. Roll paper thin with a rolling pin covered with a pastry sleeve.
9. Roll onto the pin or the end of a wooden spoon and place the dough on a cookie sheet.
10. Either cut with a pastry cutter into squares before baking or bake the dough and then break into pieces.
11. 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).
12. Slip the flatbread off the cookie sheet onto a metal rack to cool. (break the dough into pieces now, if desired).
13. These may be stored in a covered container for weeks.