Norwegian Flatbread Recipe (Flatbrød)
Did I ever tell you about that time that I auditioned for a Norwegian reality show?
A few years ago, a friend and I sent in an audition video for Alt for Norge. This show casts Americans with Norwegian roots who have never been to Norway. The cast members are put into all sorts of fish-out-of-water scenarios – with a Norwegian twist:
- Memorizing Norwegian words and phrases
- Trying traditional Norwegian foods
- Learning Norwegian folk dances
- … and more
I didn’t get on the show, but I did have a heck of lot of fun creating my audition video (we even made up our own version of the Norwegian national anthem!).
I hope to someday go to Norway and visit Singsås, the town where my family came from some 130 years ago.
But in the meantime, I am going to enjoy some more homemade Norwegian foods.
Norwegian Flatbread (Flatbrød)
This is the second recipe in my mini-series. In case you missed it, I also made:
- Rømmegrøt (a lightly sweetened pudding/porridge)
- Rice pudding (risgrot and riskrem)
- Norwegian potato dumplings
- Norwegian sweet soup
- My Norwegian grandmother’s meatball recipe
- Almond kringler
- Almond cake
- Norwegian krumkake cookies
- Norwegian sandbakkelse cookies
- Norwegian goro cookies
- Lefse (made in a frying pan!)
- How to make Norwegian egg coffee
- How to assemble a Scandinavian snack board
Making flatbread was a no-brainer. This is a food my family has eaten around Christmas for as long as I can remember. It’s more of a cracker than a bread, and I like to eat it as such. Here are some ideas for how to enjoy flatbrød:
- Eat plain or with butter
- Serve with orange marmalade alongside a warm bowl of soup
- Serve with white cheddar cheese slices and apples
- Serve with Norwegian Ski Queen cheese (Gjetost) – This cheese goes GREAT with apples because it has an irresistible caramel flavor
If you’re really into Norwegian customs, consider making a batch of this flatbread and serving it on the 17th of May/Syttende Mai (Norwegian Constitution Day).
The trick to making good flatbread is to roll out the dough as thin as possible. Then it’s more cracker-like and packs a good crunch.
These recipes don’t contain exotic spices or ingredients, but they are delicious in their simplicity.
The recipes I am featuring are traditional recipes that Norwegian immigrants brought with them when they came to Minnesota/South Dakota/North Dakota and other areas in the late 1800’s. These people made great use of what they had – lots of dairy, flour, eggs, potatoes, and rice. I’m having a blast recreating some of these classic recipes, and I hope you will give them a try in your own kitchen!
In the meantime, stay in touch on Instagram for extra recipes, money-saving tips, and other inspiration.
- 1 1/3 cup whole wheat flour
- 1 1/3 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk, room temperature
- In a large mixing bowl, sift together flours, baking soda, and salt. Add vegetable oil and mix well.
- Add buttermilk. Knead dough for a minute or so on a well-floured surface.
- Preheat oven to 350F. Cover dough with a damp paper towel when not using. Take approximately 1/4 cup of dough, roll it into a ball, and proceed to roll it out with a rolling pin on a floured counter top. I like my flatbread very thin and crispy, like a cracker. Place rounds onto a cookie sheet. Bake for 10 to 12 minutes, until flatbread is lightly browned and crisp.