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Sep 29, 2009

FLATBREADS

NORWEGIAN FLATBREAD

1 1/2 c. bran buds or All-Bran
1/2 c. soft shortening
1/2 c. oatmeal
1 tsp. soda
1 1/2 c. flour
1 1/2 c. buttermilk
3/8 c. sugar
1/2 tsp. salt
1 1/2 c. whole wheat flour
1 tsp. baking powder

Add bran buds to buttermilk; set aside and allow to stand until buds are soft. In mixing bowl, cream shortening and sugar. Add remaining dry ingredients and the buttermilk mixture, mixing well to combine. Turn out on a floured pastry cloth; form into a roll. Wrap in Saran Wrap to prevent drying. (May be stored in refrigerator at this point.) Cut off a slice and dust with flour. Roll out with a corrugated rolling pin on a floured pastry cloth. It should be paper thin. (If a perfect circle is desired, use a 10" or 12" kettle lid for pattern and trace around lid with pastry wheel.) Lift with a "spudu" (a long wooden spatula) onto a hot ungreased griddle or lefse baker. Turn frequently and bake until lightly browned. Fold in half and "shingle" on cookie sheet. After all are baked, place cookie sheet in a preheated moderate oven, 350 degrees; turn off oven immediately and allow flatbread to dry completely. (Do this to re- crisp before serving, as well.) Store in a cool, dry place. Serve with butter. Yield: 12 to 15.