Soft Swedish Skillet Flatbreads

Method

1. 1Melt the butter in a small saucepan, then stir in the milk and syrup until warm to the touch (about 37°C).
2. 2In a large bowl, whisk together the wheat flour, rye flour, rolled oats, baking powder, and salt.
3. 3Pour the liquid mixture into the dry ingredients and work quickly into a pliable, smooth dough that comes away from the bowl.
4. 4Divide the dough into 8 equal portions. On a generously floured worktop, roll out each piece into a thin round disc roughly 20 cm in diameter, pricking all over with a fork.
5. 5Heat a dry heavy cast-iron skillet over medium-high heat. Bake each flatbread dry for 1 to 2 minutes on each side until bubbles form and charred golden spots appear.
6. 6Stack the freshly baked warm flatbreads under a clean kitchen towel to keep them soft and pliable until serving.