Flatbread is the oldest form of bread in Norway.Traditionally, families baked enough flatbread at one time to last half a year.


        1_1/3 c. stone-ground whole wheat flour

        1_1/3 c. all-purpose flour

        1/4 c. vegetable oil

        1 tsp. baking soda

        1/2 tsp. salt

        3/4 to 1 c. buttermilk.


Step 1:
Preheat oven to 350°F. Combine whole wheat flour, all-purpose flour, vegetable oil, baking soda, and salt in a bowl. Mix well.

Step 2:
Slowly add just enough buttermilk to make a stiff dough.

Step 3:
Knead dough for 30 seconds on a well-floured surface, such as a board or tabletop.

Step 4:
Roll a medium-sized handful of dough (about 1/4 c.) into a ball and then pat it down into a flat circle. (Cover the remaining dough so it doesn’t become too dry.)

Step 5:
With a floured rolling pin and on a well-floured surface, roll dough into a very thin 10-inch circle. (If dough is sticking to the surface on which you are working, dust it with more flour.)

Step 6:
Place flatbread on an ungreased cookie sheet. To make all your flatbread pieces the same shape and size, score (mark with a deep line) the dough circles with a knife, making triangles, squares, or whatever shapes you prefer. (After baking, the flatbread will be broken into pieces along the scored lines.)

Step 7:
Bake at 350°F for 8 to 10 minutes. Flatbread should be crisp and slightly brown around the edges. Cool on a wire rack and repeat with remaining dough.

Step 8:
Break flatbread into pieces and serve plain or with desired topping, such as butter or cheese.

Food: Flatbread/Flatbrød

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