Traditional Norwegian Flatbread- Fast & No Machine Required! - cooking recipe

Ingredients

1 1/3 cups whole wheat flour (1 1/3. NOT 1/2. I hate this new website!)
1 1/3 cups all-purpose flour (1 1/3. NOT 1/2. I hate this new website!)
1/4 cup vegetable oil (or canola or sunflower)
1 teaspoon baking soda
1/2 teaspoon salt
BUTTERMILK
3/4 - 1 cup plain unsweetened soymilk (or almond, rice, etc.)
1 tablespoon lemon juice

Preparation

First, make your vegan buttermilk by placing the lemon juice in the soymilk and letting it sit for 10 minutes.
Combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt in a bowl. Mix well.
Slowly add just enough \"buttermilk\" to make a stiff dough.
Knead dough for 30 seconds on a well-floured surface, such as a board or tabletop.
Roll a medium-sized handful of dough (about 1/4 cup worth) into a ball and then pat it down into a flat circle. Be sure to cover the remaining dough so it doesn't become too dry.
With a floured rolling pin and on a well-floured surface, roll dough into a very thin 10-inch circle. (If dough is sticking to the surface on which you are working, dust it with more flour.).
Place flatbread on an ungreased cookie sheet. (I would recommend using a 10\" pie pan instead.) To make all your flatbread pieces the same shape and size, score the dough circles with a knife, making triangles, X's, squares, or whatever shapes you prefer. (After baking, the flatbread will be broken into pieces along the scored lines.).
Bake at 350F for 8 to 10 minutes. Flatbread should be crisp and slightly brown around the edges. Cool on a wire rack and repeat with remaining dough.
Break flatbread into pieces and serve plain or with desired topping, such as cheese, dips, or lingonberry preserves.