Food recipes
Oatmeal Flatbread
Oatmeal Flatbread Ingredients: sugars, granulated butter, without salt salt, table leavening agents, baking soda milk, buttermilk, fluid, cultured, lowfat wheat flour, white, all-purpose, unenriched oats Directions: I...
Oatmeal Flatbread
Ingredients:
sugars, granulated
butter, without salt
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
oats
Directions:
In a bowl, stir together the sugar, melted butter and salt.
in a separate bowl, add the baking soda to the buttermilk.
Alternately add the flour and the buttermilk to the sugar/butter mixture.
Stir in the oatmeal.
Preheat oven to 350F.
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).
Shape the small piece of dough into a round ball.
Flatten it down on a pastry cloth (or floured surface) with your palm.
Roll paper thin with a rolling pin covered with a pastry sleeve.
Roll onto the pin or the end of a wooden spoon and place the dough on a cookie sheet.
Either cut with a pastry cutter into squares before baking or bake the dough and then break into pieces.
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).
Slip the flatbread off the cookie sheet onto a metal rack to cool.
(break the dough into pieces now, if desired).
These may be stored in a covered container for weeks.
Ingredients:
sugars, granulated
butter, without salt
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
oats
Directions:
In a bowl, stir together the sugar, melted butter and salt.
in a separate bowl, add the baking soda to the buttermilk.
Alternately add the flour and the buttermilk to the sugar/butter mixture.
Stir in the oatmeal.
Preheat oven to 350F.
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).
Shape the small piece of dough into a round ball.
Flatten it down on a pastry cloth (or floured surface) with your palm.
Roll paper thin with a rolling pin covered with a pastry sleeve.
Roll onto the pin or the end of a wooden spoon and place the dough on a cookie sheet.
Either cut with a pastry cutter into squares before baking or bake the dough and then break into pieces.
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).
Slip the flatbread off the cookie sheet onto a metal rack to cool.
(break the dough into pieces now, if desired).
These may be stored in a covered container for weeks.