Here's my grandma's flatbread recipe. It is not soft, but it is my favorite scandinavian flat bread.
1 pt. whipping cream
1/3 c sugar
2 tsp salt
2 T melted lard (and you have to use lard)
1/2 tsp baking powder
1/2 c graham flour (hard to find now, but necessary, organic food places have it or mills that do special grinds)
3-1/2 to 4 c white flour
Directions:
1. Mix ingredients in order above.
2. Roll out on floured pastry board (Bethany) to cover the board.
The secret is that you have to flip it and roll both sides, you need to be able to "see" the red circle on the pastry cloth.
3. Place on an ungreased baking sheet,. Prick all over with a fork. Bake at 350-375 (depends on the oven) until crisp but not brown--each one takes about 3-4 minutes. You don't want this brown. When cool, break into pieces.
4. Store in an airtight container. This stores for months. My grandmother always had this in her pantry for when we came to visit in the fall-winter. We make this for Christmas. You eat it like a cookie.
(This is my maternal grandma's recipe--she was of Swedish decent, my paternal grandmother was Norwegian).