Buttermilk Swedish Flatbread
Buttermilk Swedish Flatbread recipe
Yield
16 servingsPrep
25 minCook
5 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¾ | cup |
rye flour
|
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
or margarine |
|
| 1 | cup |
buttermilk
|
|
| 2 | tablespoons |
fennel seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 177 | ml |
rye flour
|
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
or margarine |
|
| 237 | ml |
buttermilk
|
|
| 3E+1 | ml |
fennel seeds
|
|
Directions
In a bowl, blend flour, sugar, salt and soda.
Cut in margarine until mixture resembles fine crumbs.
Stir in buttermilk and add fennel seeds, sing a fork, just until mixture holds together.
Shape into small balls and roll on floured board to make very thin rounds four to five inches in diameter.
Bake on ungreased sheets at 375℉ (190℃) F 5 minutes or until light brown.
