Norwegian Flatbread Recipe (Flatbrød)

Norwegian flatbread (flatbrød) recipe. Taste like homemade crackers - so delicious! Repin to save.

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 (flatbrod) recipe. Serve with cheese, apples, marmalade, or as a side for soup.

Norwegian Flatbread (Flatbrød)

This is the second recipe in my mini-series. In case you missed it, I also made:

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).

How to make homemade Norwegian flatbread (flatbrod). Great with jelly, cheese, butter, and other toppings!

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.

Making homemade Norwegian flatbread. Click through for instructions.

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.

Norwegian Flatbread (Flatbrod)
Yield: 8 large rounds

Norwegian Flatbread (Flatbrod)

I prefer my flatbread to be thin and crispy, so I roll it out as thin as possible. Norwegian flatbread is traditionally served with butter, as a side to meat and potato-based meals. For special occasions, it may be served with cheese or jam.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 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


  1. In a large mixing bowl, sift together flours, baking soda, and salt. Add vegetable oil and mix well.
  2. Add buttermilk. Knead dough for a minute or so on a well-floured surface.
  3. 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.

12 Responses to “Norwegian Flatbread Recipe (Flatbrød)”

  1. 1

    Eileen — April 7, 2015 @ 8:23 pm

    I think it’s really interesting to explore your heritage via food! And you have to love the ability to eat your research. 🙂 These flatbreads sound so easy and tasty — I would be eating lots of them, torn into bite-sized pieces, with big bowls of soup.

  2. 2

    bristol plasterer — April 28, 2015 @ 4:39 pm

    Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.


  3. 3

    Arlene — February 1, 2016 @ 5:34 am

    Thanks for publishing this recipe.  My Mom used to make flatbrod 
    to serve with lutefiske–yummy. Her favorite way to cook it was
    on the cooktop of our old wood stove!

    • Haley replied: — February 3rd, 2016 @ 1:00 am

      You’re welcome! Thanks for sharing your tradition 🙂

  4. 4

    Muzhik — February 15, 2016 @ 1:14 am

    I was introduced to Norwegian Flatbread when I worked at North Dakota State University in Fargo, ND during the mid-80’s (along with rummegrot — yum!) My only concern is using oil in the recipe. While it no doubt improves the flavor, I think the oil would keep it from being stored for months or years without going bad.

    • Haley replied: — February 15th, 2016 @ 3:15 am

      Hello! Perhaps the oil would do that, but I can’t imagine a scenario where I wouldn’t eat this flatbread within a couple of weeks!

  5. 5

    Kaitlyn — March 2, 2016 @ 8:59 pm

    This recipe looks great but I was wondering how many servings this yields? 

    • Haley replied: — March 3rd, 2016 @ 10:51 pm

      Hi Kaitlyn,
      I don’t have an exact yield, but it’s a lot. Enough to feed 5 or 6 people easily.

  6. 6

    Michelle — July 27, 2016 @ 10:48 pm

    I love it!

    I would totally audition too. I still have family over there and some have coem to visit, but I have never been and I would love to. Heck- I want to MOVE there.

    I bought a Krumkakke iron off Ebay a few years ago and it has become our Christmas tradition. I asked if they had them when I went to Disney and the lady at the counter said they had been trying to talk Disney into adding it to the menu. Thanks for this recipe, we live in TX so anything flatbread is a tortilla and I would rather stick to my heritage. Can these be made with kefir in place of buttermilk you think?

    • Haley replied: — July 28th, 2016 @ 4:45 am

      Hey Michelle!
      You should totally audition… making a video is a blast, and I’m sure getting on the actual show would be the experience of a lifetime!
      As for the kefir substitution, I *think* it would work. Definitely let me know if you try.

  7. 7

    salome2001 — February 18, 2017 @ 6:09 pm

    being coeliac, i trried these with half buckwheat flour and half plain gf flour mix. Needed an additional 1/2 tspn xanthum gum and some extra buttermilk to help it stick together. Brushed a little oil on them and some rock salt . Really good.
    Photo taken for son’s “Viking meal” project!!

    • Haley replied: — February 20th, 2017 @ 12:59 am

      Viking meal – LOVE it! Sounds like a fun school project. Glad they turned out with all the substitutions.

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