Flatbrød

Flatbrød is a revered Norwegian unleavened bread with deep historical roots, particularly among farmers, shepherds, and peasants. Today, it is a popular accompaniment to dishes such as fish, salted meats, and soups. Owing to its dry, low-moisture nature, flatbrød can be stored for long durations.

The foundational recipe for flatbrød comprises barley flour, salt, and water, though many variations incorporate additional ingredients. Traditionally, it was savored with cured herring, cold boiled potatoes, sour cream, and butter. It was also a common accompaniment to betasuppe, a traditional Norwegian meat soup.

Flatbrød is distinguished by its thinness, achieved by rolling the dough out and cooking it on a large griddle. The skill of making flatbrød was typically passed down through generations, with each cook adding their personal touch.

Even today, flatbrød occupies a special place in Norwegian culinary culture, particularly in rural areas where traditions are meticulously preserved.