Viking Flatbread | Food Wishes

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is more nutritious, while all-purpose is cheaper.

baking powder

🥗Healthier: baking soda + vinegar

💰Cheaper: self-rising flour

Self-rising flour combines flour and leavening for convenience.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds offer a similar flavor profile.

Add all-purpose flour to a bowl.

Add spelt flour and rye flour to the bowl.

Add a pinch of salt and mix the dry ingredients with a spoon.

Pour in buttermilk and stir slowly to avoid splashing.

Continue stirring until a shaggy dough forms.

Switch to using fingertips to pinch, squeeze, and press the dough until it comes together and the bowl is clean.

Transfer the dough onto a work surface and knead briefly for about 1-2 minutes until smooth and somewhat elastic.

Wrap the dough in plastic or cover it and let it rest for 15 minutes.

Divide the dough into six equal pieces using a scale for accuracy.

Roll each piece into a ball and cover them to prevent drying out.

Flatten one ball of dough and sprinkle flour to prevent sticking.

Roll out the dough to at least 1/8 inch thick, aiming for a round shape.

Preheat a dry cast iron pan over medium-high heat.

Place the rolled flatbread in the pan and cook for about 1 minute until bubbles form.

Flip the flatbread and cook the other side for another minute, pressing down with a spatula to help it puff up.

Remove the flatbread to a plate and cover with a dry towel to retain moisture.

Repeat cooking for the remaining flatbreads, adjusting heat as necessary.

Let the cooked flatbreads rest under the towel for about 10 minutes before serving.

Spread butter on the flatbread and drizzle with honey before serving.

Optionally, top with fermented cream, cured salmon, blueberries, raspberries, and fresh dill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens