This is a cross between a flatbread and a crispbread. It has a delicious onion, herbal, buttery taste. Its easy to make and compliments any meal!! I use fresh oregano from my little herb garden. It tastes better and makes the bread look so pretty.
Preheat oven to 400F degrees
1 small diced onion
2 1/3 cups flour (I use 1 1/2 cups all-purpose and 1 cup whole wheat pastry flour)
1/2 tsp salt
1/2 tsp baking soda
1 tablespoon cold butter
2/3 cup buttermilk
1 tablespoon chopped oregano
1/2 tsp chopped marjoram, basil or more oregano
1/8 tsp pepper
3 tablespoons melted butter for brushing on flatbread before baking
Place flour, baking soda, salt into a bowl. Cut in the butter with a pastry cutter. Add the chopped onion and briefly cut into the flour to blend. Add the herbs, pepper and buttermilk. Turn out onto floured surface and need till just smooth. Cover and chill about 20-30 minutes.
Divide dough into 12 pieces and roll each individual piece very thin with out tearing–use extra flour to prevent sticking. Pieces will be about 5 to 6 inches and dont have to be perfectly round. Place only 3 to 4 pieces on a baking sheet–they will rise slightly. Melt 3 tablespoons of butter and with a pastry brush, brush EACH side of the bread.