Norwegian Flatbread

Instructions

1. Prepare the dough
   In a large mixing bowl, combine the rye flour, all-purpose flour, whole wheat flour, salt, and caraway seeds if using. Mix well to ensure even distribution of ingredients.
2. Add wet ingredients
   Make a well in the center of the dry ingredients. Add the melted butter, hot water, buttermilk, and barley malt syrup if using. Stir with a wooden spoon until the mixture forms a stiff dough.
3. Knead the dough
   Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
4. Roll out the dough
   Divide the dough into 8-10 equal portions. Using a rolling pin, roll each piece as thin as possible (about 1/16 inch or 1.5mm thick) on a well-floured surface. Aim for a roughly circular shape about 8-10 inches in diameter.
5. Prepare for baking
   Preheat your oven to 400°F (200°C). Use a fork to prick the flatbread all over to prevent bubbling, then use a knife or pizza cutter to score the dough into triangular sections without cutting all the way through.
6. Bake the flatbread
   Transfer each rolled-out piece to a baking sheet lined with parchment paper. Bake for 12-15 minutes until the edges are crisp and the flatbread is golden brown. Watch carefully as they can burn quickly.
7. Cool and store
   Remove from the oven and let cool on a wire rack. When completely cool, break along the scored lines and store in an airtight container for up to two weeks.