Flatbread is the oldest form of bread in Norway.Traditionally, families baked enough flatbread at one time to last half a year.
– 1_1/3 c. stone-ground whole wheat flour
– 1_1/3 c. all-purpose flour
– 1/4 c. vegetable oil
– 1 tsp. baking soda
– 1/2 tsp. salt
– 3/4 to 1 c. buttermilk.
Preheat oven to 350°F. Combine whole wheat flour, all-purpose flour, vegetable oil, baking soda, and salt in a bowl. Mix well.
Slowly add just enough buttermilk to make a stiff dough.
Knead dough for 30 seconds on a well-floured surface, such as a board or tabletop.
Roll a medium-sized handful of dough (about 1/4 c.) into a ball and then pat it down into a flat circle. (Cover the remaining dough so it doesn’t become too dry.)
With a floured rolling pin and on a well-floured surface, roll dough into a very thin 10-inch circle. (If dough is sticking to the surface on which you are working, dust it with more flour.)
Place flatbread on an ungreased cookie sheet. To make all your flatbread pieces the same shape and size, score (mark with a deep line) the dough circles with a knife, making triangles, squares, or whatever shapes you prefer. (After baking, the flatbread will be broken into pieces along the scored lines.)
Bake at 350°F for 8 to 10 minutes. Flatbread should be crisp and slightly brown around the edges. Cool on a wire rack and repeat with remaining dough.
Break flatbread into pieces and serve plain or with desired topping, such as butter or cheese.