Danish Flatbread
.
Yield
8 servingsPrep
30 minCook
10 minReady
Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
rolled oats
|
|
| ¾ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
buttermilk
|
|
| 2 | tablespoons |
buttermilk
|
|
| ¼ | cup |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
rolled oats
|
|
| 177 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
buttermilk
|
|
| 3E+1 | ml |
buttermilk
|
|
| 59 | ml |
butter
melted |
|
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.
