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Flatbrød: photo of the dish
Illustrative photo: Knut — CC BY-SA 3.0, Wikimedia Commons
Breakfast

Flatbrød

A crisp, flat Norwegian bread traditionally made from barley and rye flour, once stored for months on farms. It is eaten at breakfast or with brown cheese and smoked salmon.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

453 kcal per serving

Protein
14.3 g
Carbohydrates
75.8 g
of which sugars
8.6 g
Fat
8.8 g
Fiber
4.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 200 °C and place a baking tray inside.
  2. In a bowl, mix the flours, salt, baking soda and any seeds.
  3. Add the buttermilk, oil and honey, then knead quickly until you have a soft dough, without working it for long.
  4. Divide the dough into 4 balls and roll each into a very thin disc the size of a plate, using a rolling pin.
  5. Prick the surface of each disc with a fork so it doesn't puff up.
  6. Bake 4 to 5 minutes per side on the hot tray, until the edges turn golden and crisp.
  7. Let cool completely on a rack before storing in an airtight tin.

Variations and tips

Dairy-free version. Replace the buttermilk with the same amount of water mixed with a spoonful of lemon juice.

Using what's available here. If barley is hard to find, use only rye and wheat flour; the taste will stay close.

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Original Ecomely recipe.