Flatbread

Mix whole wheat flour, vegetable oil, baking soda and salt in a heavily preheated bowl.

Add gradually a suitable amount of buttermilk to make stiff dough.

Knead dough for 30 seconds on a

Roll a medium-sized handful of dough on a well-floured surface into a ball and then pat it down into a flat circle.

Cover the remaining dough in order not to become dry.

Roll the dough into very thin circles using a floured pin and well-floured surface in order not to stick while working.

Place flatbread on an un-greased cookie sheet.

To make all your flatbread pieces the same shape and size, score the dough circles with a knife making triangles, squares, or whatever shapes you prefer.

Bake at 350°F for 10 minutes or until flatbread become crisp and slightly brown around the edges.

Cool flatbread on a wire rack, break it into pieces and serve plain or with desired topping (butter or cheese).