Flatbread lesson

Yesterday I made flatbread so my mom could see the process. The recipe I use is one from Wally's mom (and she got it from someone else...) and it says "MUST USE RALSTON." So, you made a nice stiff dough with buttermilk, ralston, whole wheat flour, white flour... and then you..

roll it out nice and thin. It's really helpful to have this large round board covered with a cloth that you flour liberally to help prevent sticking. I also have a cloth cover on the grooved rolling pin (which was made by Wally's Uncle Einar.)

Then you transfer it to a hot griddle. This is a special griddle made for making lefse and flatbread, etc. but one could use it for anything. We only use it for lefse and flatbread.

I also have a specially designed long thin stick which you use to lift the flatbread onto and off the griddle. Here I am lifting the completed flatbread off the griddle.

Here is the flatbread cooling. When it cools it gets harder, like a cracker.

Here is a view of the cooled flatbread.

Can you see the little lines that were made from the grooved rolling pin? The brown spots are from the griddle. Lefse looks similar except that it is made from a soft potato based dough and does not firm up like this. To eat the flatbread simply break into a smaller piece and butter (liberally..). It's quite good and this recipe is healthy as well.

We're serving flatbread tonight to our company - we are have Norman & Martha join us for dinner to celebrate Norman's birthday!!! Happy Birthday Norman! Daniel, Meghan and the children will also join us. The table's all set... anyone else want to come??