Flatbread

Bring the water to boiling and pour it on the All-bran. Add the soda and let bran absorb the water thoroughly. Then mash into a uniform consistency.

Add the other ingredients and mix into a uniform paste.

Divide mixture into uniform balls approx 1-1/2 inches in diameter.

Pre-heat a flat griddle to 375°F.

Put a rolling pin sock over your rolling pin.

Spread a light layer of flour onto a rolling surface. Spread a small bit of flour on surface of rolling pin sock. Place one ball of dough in the middle and begin rolling it out from the center in each direction. Keep gently rolling until dough does not spread out any further.

Use a lefse stick or thin, long spatula to gently separate the rolled dough from the rolling surface; use the spatula to transfer the sheet onto the flat griddle.

Bake until lightly browned, then flip and bake the second side until lightly browned.

Finish by placing the sheet into the oven on a cookie pan at 250°F for approx. 10 minutes. Remove and let cool.

Repeat until finished.