Norwegian Flatbread
Servings: 30 breads
Ingredients
Mix 1
- 250 ml Oatmeal
- 350 ml Water
Mix 2
- 500 ml Whole wheat flour
- 500 ml All-purpose Flour replace with white whole wheat flour if you have it
- 250 ml Spelt flour
- 125 ml Water
Mix 3
- 500 ml Whole Milk
- 2 tsp Salt
- 300 ml All purpose Flour
When rolling and cooking the bread
- Flake salt Optional
- Spelt flour
- Whole wheat flour
Instructions
Mix 1
- Add outmeal and water in a small sauce pan, cover and let it simmer until the water has absorbed
Mix 2
- Place the various flours in a bowl and add boiling water. Mix it and let it rest for 30 minutes. The mixture is still quite dry, it is just adding humidity to the flour
Mix 3
- Bring the milk to boil and add mixture 1
- Mix it using a whisk
- Add mixture 2 and the salt and mix
- Add the all purpose flour until the dough is workable (the measure of 300 ml is an indication)
When rolling and cooking the bread
- Mix wheat flour, spelt flour and a bit of flake salt (optional) in a bowl and use it generously on the table and the rolling pin to avoid the dough from sticking
- Take a small portion of the dough (a big tbsp) and roll it as thin as you are able to without it tearing
- Place the rolled out dough delicately in a dry medium heated pan using a long spatula
- Once you see light brown color forming underneath, you can turn the bread. Touch the bread with your spatula to check that it has gone crispy before to remove it to cool down
- You might want to use a small brush to brush away flour from the dough during cooking and I also reccomend to empty the pan of the remaining flour between each bread
- Store the bread in an airtight box