Time: 2 hours.
Work Time: 30 min.
Shelf life: 3 dage
Deep freeze: Yes
Total: 12 pc.
Ingredients
- 25 gram yeast
- 3 deciliter cold water
- 2 deciliter buttermilk
- 1 deciliter oatmeal
- 275 gram durum wheat flour
- 200 gram spelled flour
- 1 tablespoon sugar
- 1 teaspoon salt
Method
- Stir the yeast into a bowl of water, a mixer can be used.
- Add buttermilk – Tip you can advantageously take the buttermilk out of the fridge half an hour before.
- Add durum flour and spelled flour.
- Add salt and stir the dough together.
- Add additional durum wheat flour flour until you have a medium firm dough that is neither too soft nor to hard.
- Cover the bowl with a clean cloth and let it raise in a warm place for an hour or until the dough is double in size.
- The dough is rolled into buns, which are rolled out into flatbread with a diameter of about 18-20 centimeters.
- Heat a frying pan without fat. I usually bake the flatbreads at a heat of 7 on a scale from 1-9
- When the pan is hot, put on the flatbread and bake them for about two and a half minutes on each side, when brown spots is there then the bread is done.
