Osterdals Flatbrod


Østerdals Flatbrød. Say that twice (click to hear). This Norwegian flatbread cracker recipe was 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 teaspoon salt
1 teaspoon sugar
1/4 cup shortening
1 cup boiling water
1/2 cup whole wheat flour for rolling out dough
1 teaspoon cayenne pepper for rolling out dough (optional)
1 teaspoon sea salt
1 teaspoon herbs | poppy or sesame seeds | fresh cracked pepper | spices
1 Preheat oven to 375°F.

2 Combine flour, salt, and sugar in a bowl. Cut in shortening as you would for piecrust into pea-sized crumbs. Add boiling water and mix until well blended. Cool slightly before rolling out.

3 Divide dough into walnut-size pieces. Sprinkle whole wheat flour onto a work surface, then roll out each piece of dough until thin, about 1/8 of an inch. (For a spicier version, mix cayenne pepper into whole wheat flour before sprinkling onto the work surface.)

4 Sprinkle with sea salt and whatever herbs, seeds, and spices to taste.

5 Cut into cracker size shapes and transfer to cookie sheet. (You may need to do this in batches.)

6 Bake until lightly brown, 8 to10 minutes.

7 Let crackers cool before putting into a paper bag or air-tight container.

crackers  use metric
original recipe yield: 50 crackers
Notes NOTE Other seeds to try: flax, fennel, caraway. I roll out the dough quite thin, so the crackers will be crispier. - P. N.

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