Flatbrød

Flatbrød is a traditional Norwegian unleavened flatbread. It is typically made from barley flour, but can also be made from wheat, rye, or oat flour, or a combination thereof. Water and salt are the only other essential ingredients.

The dough is rolled very thin, traditionally using a special grooved rolling pin called a rutekjevle which creates a patterned surface and helps to prevent air pockets. The thin sheets of dough are then baked on a griddle or directly on a hot stone or baking sheet. Historically, baking would take place over an open fire on a takke, a large iron griddle.

Flatbrød is usually dry and crisp, and can be stored for a long time, making it a staple food, particularly in rural areas. It is often eaten with butter, cheese, herring, sour cream, or other toppings. It can also be served alongside traditional Norwegian dishes such as soups, stews, and spekemat (cured meats). Variations exist throughout Norway, with different regions having their own unique methods and ingredients. Some variations include the addition of herbs or spices.