TRADITIONAL NORWEGIAN FLATBREAD RECIPE

norwegian-flatbread

NORWEGIAN FLATBREAD RECIPE

Flatbrød (literally “flat-bread”) is a traditional Norwegian unleavened bread which is currently usually eaten with fish, salted meats and soups. Originally it was the staple food of Norwegian shepherds, peasants, and Vikings.

The basic ingredients are barley flour, salt, and water, though many varieties exist which incorporate other staples.

It was once generally eaten at all meals, most often with cured herring and cold boiled potato, often along with sour cream and/or butter. Another use is served with betasuppe, a traditional meat soup. The thinner the bread is, the better it is. It is rolled and then fried on a large griddle.

The tradition of making flat bread used to be passed down through generation after generation by housewives. And each person had their own recipe for preparing it. It’s still an important part of Norwegian food traditions, but it is now almost only made on a commercial basis. Flat bread is dry and free from water so it is possible to store it for a long period of time.

Makes 15 small bread
Preparation time: Approx 1 hour

Ingredients
2 dl [0,4 pt] water
5 1/2 dl [1,1 pt] flour
1 tsp salt
For the rolling:
1-2 tablespoons sesame seeds to taste
about 1/2 dl [0,1 pt] flour

Approach

[1] Knead flour, water and salt to a smooth dough.

[2] Divide the dough into 15 pieces and roll them out into round balls. Sprinkle with sesame seeds to taste.

[3] Heat a large frying pan, ca. 22 cm / 9 in in diameter, use medium heat.

[4] Roll topics out into thin round sheets, as big as the frying pan. Roll the sheets up on the rolling pinn and brush off any loose flour. Loose flour gives a burnt taste to the bread.

[5] Fry the flatbread about 2 minutes on each side. The bread must be cooked all the way through, otherwise it will become soft.

[6] Place the fried flat bread on top of each other as you make them. Keep the flatbread dry.

NORWEGIAN FLATBREAD RECIPE Author: recipereminiscing

norwegianheritage