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1
Make dough: Pulse oats in a food processor until coarsely ground.
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2
Add flour, baking powder and soda, sugar, and 1/2 teaspoon salt, then pulse to mix well.
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3
Add butter and pulse until mixture resembles coarse meal.
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4
Add buttermilk and pulse until dough just forms a ball.
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5
Divide dough into quarters and cover with a kitchen towel.
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6
Preheat oven to 350F.
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7
Form flatbreads: Roll out 1 piece of dough on a floured surface with a floured rolling pin into a 10 1/2- by 8 1/2-inch rectangle.
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8
Brush lightly with beaten egg and sprinkle evenly with 1/2 teaspoon salt and 1 teaspoon anise seeds.
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9
Gently roll pin lightly over seeds to help them adhere.
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10
Trim dough (to a 10- by 8-inch rectangle) with a fluted pastry wheel or sharp knife.
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11
Cut lengthwise in half, then crosswise into sixths for a total of 12 strips (4 by 1 2/3 inches).
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12
Arrange strips 1/2inch apart on a buttered baking sheet and make more in same manner, using another buttered baking sheet for last 2 batches.
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13
Bake flatbreads: Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until glaze is golden brown and flatbreads are crisp, 15 to 20 minutes total.
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14
Transfer to racks to cool.
