swedish flatbread

Categories: Breads
Yield: 1 Servings

Measure	Ingredient
2 cups	White flour
¾ cup	Rye flour
¼ cup	Sugar
½ teaspoon	Baking soda
½ teaspoon	Salt
½ cup	Butter or margarine
1 cup	Buttermilk
2 tablespoons	Fennel seed

In a bowl, blend flour, sugar, salt and soda. Cut in margarine until mixture resembles fine crumbs. Stir in buttermilk and add fennel seeds, sing a fork, just until mixture holds together. Shape into small balls and roll on floured board to make very thin rounds four to five inches in diameter. Bake on ungreased sheets at 375F five minutes or until light brown. Source: Mother's Cookbook