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1
In a bowl, stir together the sugar, melted butter and salt. in a separate bowl, add the baking soda to the buttermilk.
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2
Alternately add the flour and the buttermilk to the sugar/butter mixture.
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3
Stir in the oatmeal.
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4
Preheat oven to 350u00b0F.
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5
To facilitate measuring the amount of dough needed for each piece of flatbread, divide the dough into 2 pieces and roll each into a log. cut 1/3 cup of dough from the log and mark the remaining length of the logs accordingly (i.e., 1/3 cup dough for each piece cut from the dough).
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6
Shape the small piece of dough into a round ball.
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7
Flatten it down on a pastry cloth (or floured surface) with your palm.
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8
Roll paper thin with a rolling pin covered with a pastry sleeve.
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9
Roll onto the pin or the end of a wooden spoon and place the dough on a cookie sheet.
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10
Either cut with a pastry cutter into squares before baking or bake the dough and then break into pieces.
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11
Place in the oven and bake for about 8 minutes, or till the flatbread is lightly browned (baking time will depend on thickness of rolled dough).
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12
Slip the flatbread off the cookie sheet onto a metal rack to cool. (break the dough into pieces now, if desired).
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13
These may be stored in a covered container for weeks.
