Danish Flatbread Recipe

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Danish Flatbread Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Danish Flatbread

 

Ingredients

1 1/2 cup rolled oats, ground
3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk plus 2 tb
1/4 cup butter, melted



 

Preparation

Grind oats in blender or food chopper until crumbly. Measure all
ingredients into large bowl. Mix together well to form stiff dough.
Let rest 20 minutes.

Divide into 4 equal ball shape pieces. Roll on lightly floured
surface as thin as possible. Fry on hot greased skillet 350F turning
to cook other side. When brown spots appear, it is ready. (May be
rolled and cooked in the oven at 350F like crackers about 9 min.)

Serve hot or cold buttered with choice of jams or honey. Yield 4
sheets

Source: Company's Coming, Muffins & More by Jean Pare Shared by
Elizabeth Rodier 6/93

 

 

Servings: 1

 

 

 

 


 

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