The term "flatbread" comes from the Norwegian "flatbrod." They are crisp, like what we call a cracker. Try the basic formula here, and then improvise freely.
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1 teaspoon pepper
1/2 cup unsalted butter
1 cup minced white onion
10 to 12 tablespoons water
Kosher salt for cooking
Divide the dough into 2 parts and roll half out to about 1/8-inch thickness. Prick the dough by poking holes in it with the tines of a fork, then cut into 2-inch squares or other desired shapes. You can also leave the dough in one large sheet. Transfer to an ungreased baking sheet or pan. Repeat with the other half of the dough.
Bake for 15 to 20 minutes, giving the pan a 180-degree turn twice through the cooking process to help cook evenly. Check how the dough is browning each time you turn the pan, as even a small deviation in the oven temperature can cause it to over-brown. Remove when the flatbread is evenly and lightly browned. Cool before serving or before storing in a tightly covered container for up to 4 days. These crackers are best when eaten fresh.
Ease of Preparation: Moderate
Preparation Time: 15-20 min
Cook Time: 30 min
Servings: makes 65 to 70 crackers
Recipe By: Carolyn Neithammer
From: The New Southwest Cookbook
Used with permission of Rio Nuevo