Traditional Norwegian Flatbread- Fast & No Machine Required!

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 55mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • First, make your vegan buttermilk by placing the lemon juice in the soymilk and letting it sit for 10 minutes.
  • Combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt in a bowl. Mix well.
  • Slowly add just enough "buttermilk" to make a stiff dough.
  • Knead dough for 30 seconds on a well-floured surface, such as a board or tabletop.
  • 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.
  • 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.).
  • 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.).
  • 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.
  • Break flatbread into pieces and serve plain or with desired topping, such as cheese, dips, or lingonberry preserves.
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