Oats and Whole Wheat  Flatbread

Author: Canadian Living

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

Ingredients

  • 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

Method

In 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

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Oats and Whole Wheat Flatbread

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