Danish Flatbread
Submitted by mxmcknight
Crispy Danish flatbread made with ground oats and buttermilk. Skillet-fried or oven-baked until spotted and golden. High fiber, no yeast, and ready to spread with butter, jam, or honey.
YIELD
8 servingsPREP
30 minCOOK
10 minREADY
This Scandinavian flatbread is about as no-fuss as baking gets. Ground oats, flour, buttermilk, and melted butter come together into a stiff dough that rests for 20 minutes, then rolls out paper-thin.
Fry the rounds on a hot skillet until brown spots freckle the surface, or bake them in the oven like crackers. Either way, you end up with crisp, nutty flatbreads with a satisfying snap.
Serve them warm with butter and jam, drizzle with honey, or break them into shards alongside soup or stew. They keep well and make a high-fiber alternative to store-bought crackers.
Kitchen Tips
- Grind the oats until crumbly but not powdery. You want some texture left for that rustic bite.
- Roll the dough as thin as you possibly can. Thick flatbreads come out chewy instead of crisp.
- If skillet-frying, watch closely. These go from spotted to scorched in seconds.
- Store cooled flatbreads in an airtight container for up to a week. They stay crisp if kept dry.
Ingredients
Directions
Grind oats in blender or food chopper until crumbly.
Measure all ingredients into large bowl.
Mix together well to form stiff dough.
Let rest 20 minutes.
Divide into 4 equal ball shape pieces.
Roll on lightly floured surface as thin as possible.
Fry on hot greased skillet 350℉ (180℃) turning to cook other side.
When brown spots appear, it is ready.
(May be rolled and cooked in the oven at 350℉ (180℃) like crackers about 9 min.)
Serve hot or cold buttered with choice of jams or honey.
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