Flatbrød

One of the foods I had at almost every meal in Norway was flatbrød. I have been in search of a good recipe. There is one in the Farm Recipes and Food Secrets from the Norske Nook (970-753-0502) but it uses Quaker oats. There are several types of flat bread and I like the kind that is really thin with not much flavor, but a lot of crunch. I came across this extremely basic recipe and it indicated this was a very old recipe. It also is really close to what the woman was making in the fireplace at the Folkmuseum.

  • 1 cup whole wheat flour
  • 3 teaspoons lard, room temperature
  • A pinch of salt
  • Water

You cut the lard into the flour and salt until the lumps are fairly small. Then you add just enough water to make a heavy dough. Roll the dough out as thin as possible. Fry on a griddle. Let it cool. Then you want to put it in an air-tight container and store in a dry place.

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