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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 6 |
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Oven baked crackers from Bernard Clayton's Cooking Across America (originates from an Iowa cook with Norwegian ancestry). Serve with cheese or soups. Ingredients:
2 tablespoons sugar |
3/4 cup unsalted butter, melted |
1/2 teaspoon salt |
1 teaspoon baking soda |
1 1/2 cups buttermilk |
3 cups white flour (or 2 cups white, 1 whole wheat) |
2 cups quick oats |
Directions:
1. In a bowl, stir together the sugar, melted butter and salt. in a separate bowl, add the baking soda to the buttermilk.
2. Alternately add the flour and the buttermilk to the sugar/butter mixture.
3. Stir in the oatmeal.
4. Preheat oven to 350°F.
5. To facilitate measuring the amount of dough needed for each piece of flatbread, divide the dough into 2 pieces and roll each into a log. cut 1/3 cup of dough from the log and mark the remaining length of the logs accordingly (i.e., 1/3 cup dough for each piece cut from the dough).
6. Shape the small piece of dough into a round ball.
7. Flatten it down on a pastry cloth (or floured surface) with your palm.
8. Roll paper thin with a rolling pin covered with a pastry sleeve.
9. Roll onto the pin or the end of a wooden spoon and place the dough on a cookie sheet.
10. Either cut with a pastry cutter into squares before baking or bake the dough and then break into pieces.
11. Place in the oven and bake for about 8 minutes, or till the flatbread is lightly browned (baking time will depend on thickness of rolled dough).
12. Slip the flatbread off the cookie sheet onto a metal rack to cool. (break the dough into pieces now, if desired).
13. These may be stored in a covered container for weeks.
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