Flat bread
Flat bread; flatbread; flatbrod
These traditional Scandinavian crisps are thin, cracker like breads usually made with rye flour. Many are also based on combinations of flours including wheat, barley or potato. Flat breads (flatbrod in Norwegian) are most often served with soups, salads or cheeses.
Scandinavian Flat Bread (Flatbrod) [1]
(Beckie's recipe)
1 cup melted shortening
3/4 cup sugar
1 tsp. salt
4 cup graham flour (This is another term for whole wheat flour. Whole wheat flour is a course-textured flour ground from the entire wheat kernel (bran, germ, and endosperm)
4 cup white flour
enough water for mixture to be rolled thin
Preheat to 350°.
Mix flours together - reserve 1/3 cup to coat rolling surface. Add shortening, sugar and salt. Mix well, adding hot water to consistency for rolling out very thin. Cut as desired.
Bake on cookie sheets about 5 minutes, turn, bake 5 more minutes until brown.
Notes: This recipe was a hand me down through several generations - watch closely while baking, the directions are a bit vague and my copy very hard to read.
Flat Bread [2]
1/2 cup water
1/2 cup buttermilk
1/4 cup melted butter
2 cup white flour
1 tsp. baking powder
1 cup graham flour
1/4 cup sugar
1/2 tsp. salt
1/2 tsp. soda
Heat water and buttermilk, add butter and stir into dry ingredients. Mix well. Round up on floured board. Take a piece of dough and roll as for pie crust with the Grooved Rolling Pin. Roll out thin. Bake on top of stove or on an electric griddle, turning so as to brown evenly; finish drying in oven for crisp flatbread