Beautifully thin and crunchy, this flatbread tastes just as good on the fourth day as the first. You'll find malt syrup in health food stores and some supermarkets.
- Portion size 32 servings
- Credits : Canadian Living Magazine: December 2009
- 1 cup large-flake rolled oats
- 1 cup whole wheat flour
- 3/4 teaspoons salt
- 1/2 teaspoon baking soda
- 1/4 cup unsalted butter softened
- 2 tablespoons malt syrup
- 2 tablespoons buckwheat honey
MethodIn food processor, process oats until finely ground, about 2 minutes. In large bowl, whisk together oats, whole wheat flour, salt and baking soda. Stir in butter and malt syrup to form soft, crumbly dough. With fork, stir in 1/2 cup (125 mL) water to make soft ragged dough.
With lightly floured hands, press dough into ball; cover with tea towel and let stand for 10 minutes. Divide in half.
On lightly floured surface; roll out each half into 16- x 12-inch (40 x 30 cm) paper-thin rectangle; prick all over with fork. Transfer to greased or parchment paper–lined baking sheet.
Lightly brush with water; bake in 400°F (200°C) oven, rotating halfway through, until golden and crisp, about 10 minutes. Let cool on pan on rack. Break into pieces. (Make-ahead: Store in airtight container for up to 1 week.)
Nutritional facts Per piece: about
- Sodium 74 mg
- Protein 1 g
- Calories 38.0
- Total fat 2 g
- Potassium 28 mg
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
- Iron 2.0
- Folate 1.0
- Vitamin A 1.0