Flatbrød
The Quirky Foodster Team
Ingredients
- Barley flour — 250 g (9 oz)
- Plain flour — 120 g (4 oz)
- Salt — 1/2 tsp
- Warm water, as needed — 240 ml (8 fl oz)
Method
- Combine the barley flour, plain flour and salt in a bowl.
- Gradually add warm water, kneading to form a firm, smooth dough.
- Divide into small balls and roll each out as thinly as possible.
- Heat a dry griddle or heavy pan over medium-high heat.
- Cook each flatbrød for 1–2 minutes per side until lightly browned and crisp.
- Let cool completely on a rack, as it crisps further while cooling.
Introduction: A thin, crisp unleavened flatbread made from a mix of grains, a traditional Norwegian staple historically valued for its long shelf life.
Cultural Background: Flatbrød reflects Norway's long tradition of preserving bread for the harsh winter months, its crisp, dry texture allowing it to keep for extended periods, and it remains a beloved accompaniment to soups and cured fish.
Tips: Roll the dough as thinly as possible for the classic crisp, cracker-like texture. Let the flatbrød cool fully before storing, as it continues to crisp up as it cools.
Variations: Use all barley flour for a more traditional, rustic version. Add a sprinkle of caraway seeds to the dough for extra flavour.
Storage: Store in an airtight container at room temperature for several weeks, given its dry, crisp nature.
Reheating: Not applicable — served as is, at room temperature.
FAQs:
Q: What is flatbrød traditionally served with?
A: Soups, cured fish like rakfisk, and other traditional Norwegian dishes.
Q: How long does flatbrød keep?
A: Given its thoroughly dried, crisp nature, it can keep for several weeks or longer at room temperature, reflecting its traditional role as a preserved bread.
- Barley flour — 250 g (9 oz)
- Plain flour — 120 g (4 oz)
- Salt — 1/2 tsp
- Warm water, as needed — 240 ml (8 fl oz)
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