Fully vegan Norwegian style crisp flatbreads. Wonderfully crispy breads that are perfect served with soups or stews.
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Prep Time 10 minutesmins
Cook Time 30 minutesmins
Resting Time 30 minutesmins
Course Bread
Cuisine Norwegian
Servings 16Flatbrød
Ingredients
350gwholewheat flour
150gall-purpose flour
5gsalt
3gbicarbonate of soda
20gsugar
15mlvegetable oil
350mloat milkroom temperature
Seeds, such as caraway or nigellaoptional
Instructions
In a large bowl sieve in the all-purpose flour. Add in the whole wheat flour, salt, bicarb and sugar. Mix thoroughly.
Add the oil then gradually add the oat milk, you may not need it all depending on your flour type. Mix well until manageable. It will be slightly sticky this is ok.
Knead for 5 minutes until smooth then allow to rest covered for 30 mins.
Divide the dough into 4 even pieces then divide them into your desired size. We divided again into 4 to make 16 large breads.
Roll out onto a floured surface until very thin. The key to getting a crispy bread is to roll it very thin.
Feel free to add your preferred seed, such as nigella or caraway. Sprinkle a teaspoon of them on top of the rolled out bread and gently press in.
Pre-heat an oven to 180°C and place a large upside-down baking sheet in the centre.
In a hot pan lay your bread out. Turn when crispy on the bottom side. Small bubbles should form when placed into the hot pan. Cook for a couple more minutes on the opposite side then transfer them onto the baking sheet in the oven for 5 minutes to finish crisping up.
Remove from the oven then place on a wire rack to cool.