Osterdals Flatbrod


Østerdals Flatbrød. Say that twice (click to hear). Norwegian flatbread crackers were inherited and modified by Paul Nees. His recipe continues through his eldest daughter. “I take this to artist gatherings plus make it for parties at our house.” ~Paula
2 cups all purpose flour
1/2 cup whole-wheat flour for rolling out dough
1 teaspoon cayenne pepper for rolling out dough (optional)
1/2 teaspoon salt
1 teaspoon sugar
1/4 cup shortening
1 cup boiling water
1 teaspoon sea salt
1 teaspoon herbs | poppy or sesame seeds | fresh cracked pepper | spices
1 Preheat oven to 375°F.

2 Combine dry ingredients in a bowl. Cut in shortening as for piecrust then add boiling water.

3 Mix until well blended. Cool slightly before rolling out.

4 Divide dough into walnut size pieces. Sprinkle whole-wheat flour onto work surface then roll out dough until thin, about 1/8 of an inch.

5 Sprinkle with sea salt and whatever herbs, seeds, and spices to taste. For a spicier version mix cayenne pepper into whole-wheat flour before sprinkling onto work surface.

6 Cut into cracker size shapes and transfer to cookie sheet.

7 Bake until lightly brown, 8 to10 minutes for one sheet. If baking multiple sheets, rotate positions in the oven and cook for about 20 minutes.

8 Let crackers cool before putting into a brown bag or container.

crackers  use metric
original recipe yield: 50 crackers
Notes NOTE: For a spicier version, mix cayenne pepper into the whole-wheat flour for the work surface. Other seeds to try: flax, fennel, caraway. Depending on how thin you make them will determine crispy vs. softer. We bake till lightly brown and I roll out the dough quite thin, so crispy. - P.N.

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