Swedish Oat Flatbread
Swedish Oat Flatbread comes from an old family recipe and has a tender yet chewy texture from the oats and buttermilk.
Equipment
- Pizza Cutter optional
Ingredients
- 1 pint buttermilk
- 1 ½ teaspoons baking soda
- 2 teaspoons salt
- ½ cup sugar (I use coconut sugar but white sugar is in the original recipe)
- ½ cup vegetable oil (I use olive oil but canola is traditional)
- 1 ½ cups oats (I use gluten-free quick oats)
- Enough flour to make a stiff dough--about 4 cups (rye blended with white is the original formula, but I use a gluten-free blend mixed with rye or oat flour)
Instructions
- Mix together all ingredients in a large bowl. Cover with plastic wrap and refrigerate overnight or at least 8 hours.
- The amount of flour will depend on the type that you use, but it will be around 4 cups. You want the dough to be thick but still a bit sticky as the oats will absorb the buttermilk as it sits. You can also knead in more flour later, if needed.
- Preheat oven to 375°.
- Roll out dough about ¼-inch thick in batches on a floured surface, kneading in a little more flour if dough is too sticky.
- Prick the dough all over with a fork and cut into squares with a pizza cutter or knife.
- Place squares on parchment-lined baking sheets and bake for about 10 minutes, depending on size and thickness, until golden brown.
- Cool on racks. Freezes well!
Notes
Tips:
- Don't mix in too much flour. You want the dough to be firm, but still a bit sticky. It will continue to absorb liquid as it sits overnight. It is better to add more flour when rolling out if needed.
- Experiment by adding spices or herbs into your dough for different flavor profiles.
- This flatbread is delicious with butter and jam, or use for open face sandwiches like Salmon Smörgås with Cucumber and Sweet Mustard Sauce