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. ---------------------------------------------------------------------------
Nutrition
Ingredients
