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One of the foods I had at almost every meal in Norway was flatbrød. I have been in search of a good recipe. There is one in the Farm Recipes and Food Secrets from the Norske Nook (970-753-0502) but it uses Quaker oats. There are several types of flat bread and I like the kind that is really thin with not much flavor, but a lot of crunch. I came across this extremely basic recipe and it indicated this was a very old recipe. It also is really close to what the woman was making in the fireplace at the Folkmuseum.
You cut the lard into the flour and salt until the lumps are fairly small. Then you add just enough water to make a heavy dough. Roll the dough out as thin as possible. Fry on a griddle. Let it cool. Then you want to put it in an air-tight container and store in a dry place. |
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