Flatbread Recipe – Eats Now

Name: Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 cups whole wheat flour; 2 cups natural bran (not cereal); ¼ cup granulated sugar; 1 tablespoon salt; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 cup hot water (not boiling); ¾ cup butter or ¾ cup hard margarine, cut up; 1 cup buttermilk

Servings: persons

2 cups all-purpose flour
2 cups whole wheat flour
2 cups natural bran (not cereal)
¼ cup granulated sugar
1 tablespoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup hot water (not boiling)
¾ cup butter or ¾ cup hard margarine, cut up
1 cup buttermilk

1
Measure first 7 ingredients into large bowl.
2
Mix well.
3
Combine hot water and butter in small bowl.
4
Stir until butter melts.
5
Add buttermilk to butter mixture.
6
Stir.
7
Pour over flour mixture.
8
Stir lightly, just enough to moisten.
9
Shape into about 22 balls the size of an egg.
10
Roll each ball on lightly floured surface until paper thin using a lefse rolling pin if possible.
11
Cook on ungreased lefse grill or frying pan at 400 degrees to bown both sides, turning once.
12
Put in 200 degree oven on paper towel-lined baking sheet to dry, about 4-5 minutes.

1185

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 cups whole wheat flour, 2 cups natural bran (not cereal), ¼ cup granulated sugar, and more.

Yes, Flatbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Flatbread

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