Traditional Norwegian Flatbread- Fast & No Machine Required!

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 1/3 cups whole wheat flour (1 1/3. not 1/2. i hate this new website!)
• 1 1/3 cups all-purpose flour (1 1/3. not 1/2. i hate this new website!)
• 1/4 cup vegetable oil (or canola or sunflower)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4-1 cup plain unsweetened soymilk (or almond, rice, etc.)
• 1 tablespoon lemon juice

Recipe

• 1 first, make your vegan buttermilk by placing the lemon juice in the soymilk and letting it sit for 10 minutes.
• 2 combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt in a bowl. mix well.
• 3 slowly add just enough "buttermilk" to make a stiff dough.
• 4 knead dough for 30 seconds on a well-floured surface, such as a board or tabletop.
• 5 roll a medium-sized handful of dough (about 1/4 cup worth) into a ball and then pat it down into a flat circle. be sure to cover the remaining dough so it doesn't become too dry.
• 6 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.).
• 7 place flatbread on an ungreased cookie sheet. (i would recommend using a 10" pie pan instead.) to make all your flatbread pieces the same shape and size, score the dough circles with a knife, making triangles, x's, squares, or whatever shapes you prefer. (after baking, the flatbread will be broken into pieces along the scored lines.).
• 8 bake at 350f 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.
• 9 break flatbread into pieces and serve plain or with desired topping, such as cheese, dips, or lingonberry preserves.