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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First, make your vegan buttermilk by placing the lemon juice in the soymilk and letting it sit for 10 minutes. | 2. Combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt in a bowl. Mix well. | 3. Slowly add just enough "buttermilk" to make a stiff dough. | 4. Knead dough for 30 seconds on a well-floured surface, such as a board or tabletop. | 5. Roll a medium-sized handful of dough (about 1/4 cup worth) into a ball and then pat it down into a flat circle. Be sure to cover the remaining dough so it doesn't become too dry. | 6. With a floured rolling pin and on a well-floured surface, roll dough into a very thin 10-inch circle. (If dough is sticking to the surface on which you are working, dust it with more flour.). | 7. Place flatbread on an ungreased cookie sheet. (I would recommend using a 10" pie pan instead.) To make all your flatbread pieces the same shape and size, score the dough circles with a knife, making triangles, X's, squares, or whatever shapes you prefer. (After baking, the flatbread will be broken into pieces along the scored lines.). | 8. Bake at 350F for 8 to 10 minutes. Flatbread should be crisp and slightly brown around the edges. Cool on a wire rack and repeat with remaining dough. | 9. Break flatbread into pieces and serve plain or with desired topping, such as cheese, dips, or lingonberry preserves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	1 1/3	cups		544.0	115.152	21.136	4.0
purpose flour	1 1/3	1/3		-	-	-	-
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
soymilk	3/4 - 1	cup	unsweetened	0.0	0.0	0.0	0.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.