Flat bread

Flat bread
Flat bread


Mix the flour, oatmeal and salt in a large bowl. Make a hollow in the flour and add the water in. Stir well to give a thick porridge. Knead in just enough rye flour to give a firm and smooth dough. Leave the dough in a cool place until the next day. Roll the dough out into a sausage and divide into equal portions. Flour the board liberally, and also flour the rolling pin during rolling. Roll each portion as thinly as possible. Brush off excess flour and bake on medium heat on a hot griddle until the bread crisps and begins to turn brown.


  • 2 ½ dl fine wholemeal flour
  • 2 ½ dl oatemeal
  • ½ tsp salt
  • 2 ½ dl water
  • Ca. 2 dl fine wholemeal rye flour
  • Fine rye flour or barley flour for rolling out



Norwegian`s national bread

From: Norway