Flat Bread(Flat Brod)
Crisp, golden flatbread with hearty whole grains and a subtly sweet flavor, perfect for breakfast, snack, or alongside soups and salads, appealing to health-conscious eaters.
Ingredients
Instructions
- Mix flours, oatmeal, All-Bran, baking powder, salt, and sugar. Work in shortening by hand or pastry blender.
- Add soda to buttermilk and combine to make a stiff dough.
- Divide dough into small pieces.
- Roll out on a floured board or pastry cloth, adding more flour as needed to prevent sticking.
- Roll very thin, using a corrugated rolling pin.
- Bake on a cookie sheet at 400°F for 10 minutes.
Tips & Substitutions
To achieve the best texture, ensure your shortening is well-incorporated into the dry ingredients without leaving large lumps. If you prefer a sweeter flatbread, consider adding a bit more sugar or even honey. For a healthier twist, substitute half of the white flour with whole wheat flour. Keep the dough covered while working to prevent it from drying out.
Serving Suggestions
These flatbreads are incredibly versatile; serve them warm with dips like hummus or tzatziki. They pair beautifully with Easy Red Beans for a hearty meal. You can also use them as a base for wraps or sandwiches, filled with your favorite ingredients. Consider enjoying them alongside a fresh salad for a balanced meal.
Storage & Reheating
Store any leftover flatbread in an airtight container at room temperature for up to three days. For longer storage, freeze the flatbreads between layers of parchment paper in a freezer bag. To reheat, simply warm them in the oven at 350°F for about 5-7 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Flat Bread(Flat Brod) contains roughly 530 calories, with 18g protein, 82g carbohydrates, and 17g fat. It is an excellent source of iron (93% of the Daily Value), vitamin A (66% of the Daily Value), and calcium (61% of the Daily Value), and a good source of vitamin D and potassium. Note that it is relatively high in sodium, at 2784mg per serving (121% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of white flour?
Yes, you can substitute whole wheat flour for white flour, but it may result in a denser flatbread. Consider using half whole wheat and half white flour for a balanced texture and flavor.
What can I do if my dough is too sticky?
If your dough is too sticky, gradually add more flour while kneading until it reaches a workable consistency. Be cautious not to add too much at once, as this can lead to dry flatbread.
How can I make this recipe dairy-free?
To make this flatbread dairy-free, replace buttermilk with a plant-based alternative like almond milk mixed with a tablespoon of vinegar or lemon juice. This will mimic the acidity and thickness of buttermilk.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).