Viking Bread Recipe- Nordic Flatbread
Servings: 4 people
Calories: 204kcal
This easy Viking bread recipe requires just three ingredients, rye flour or whole wheat flour, water, and salt. This is a recipe for flatbreads, so no leavening agent is needed, and they cook really quickly! It’s the perfect recipe for making with kids, on camping trips, or when cooking over an open fire, but equally delicious made at home on the stove.
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Equipment
- Large bowl
- Wooden spoon
- Wooden rolling pin
- Cast-iron skillet or non-stick pan if cooking on stovetop
- Campfire iron or skillet
- A spatula or a tong for flipping the bread.
Ingredients
- 2 Cups Wholegrain rye flour OR whole wheat flour 500ml / 5 dl / 240-260g
- ¾ Cup Milk or water 200ml / 2 dl
- 1 teaspoon Salt 5g
Instructions
Step 1
- Mix the flour and salt, add the liquid, and work everything into a smooth dough. You can add a little more liquid to the dough if you find it too dry to come together. Add one tablespoon at a time. The dough should feel pliable and easy to handle.Allow the dough to rest for 10 minutes under a clean tea towel.
Step 2
- Divide the dough into 8 evenly sized pieces using a knife or a dough scraper. Using your hands, roll each piece into a ball shape.
Step 3
- On a well-floured surface, roll each ball out to about 1/4 inch/ 1/2cm thick using a wooden rolling pin. They can be thicker than a tortilla, but if they are too thick, they risk burning on the outside before they are cooked all the way through.-Roll the bread from the center outward using firm, even pressure, and rotate your dough 90 degrees every few rolls. This helps you maintain a round shape and even thickness. BUT these breads don’t need to be perfectly round!-Sprinkle some extra flour underneath the dough if you find it starts to stick when you’re rolling.
Step 4
- Heat a cast-iron skillet or non-stick pan over a medium-high heat and place the rolled-out dough onto the hot, dry pan. You might see the bread puff up a little after a minute or two, and can use a spatula to check the underside of the bread. It’s ready to flip when it turns a golden brown. Cook on the second side for about the same amount of time and serve hot. If you’re making a stack of these, you can keep them warm under a clean tea towel until you’re ready to serve.
For campfire cooking
- Place a suitable skillet, fire iron, or even a flat clean stone over the coals, let it preheat thoroughly and then cook your flatbreads the same way as on the stove. It can be harder to control the temperature when cooking on an open fire so keep a close eye on the underside of the bread to be sure it doesn’t burn.
Notes
Serving Suggestions
We eat these simple breads with everything! Below are some of our favourite toppings. -Filling soups like Swedish Pea Soup and simple tomato soup made using canned tomatoes when out camping.-A simple fried egg or scrambled eggs taste great served with these breads, and you can use the bread as a plate if you’re out camping.
-They also taste great slathered in compound butters like Marrow Butter, or Wild Garlic Butter(Ramsons Butter) -It’s also delicious topped with butter and jam like this fruity Queens Jam and Swedish classics like Lingonberry Jam and Cloudberry Jam. -We enjoy these flatbreads cold served with salads like tuna fish salad and egg salad, and even a simple salsa.
Storage
Store cooled flatbreads in an airtight container at room temperature for up to 3 days. They are still edible if they become a bit dry, but because they don’t contain any preservatives or sourdough starter, they will begin to mould after about 3 days.Nutrition
Calories: 204kcal | Carbohydrates: 43g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 585mg | Potassium: 218mg | Fiber: 6g | Sugar: 0.2g | Vitamin A: 5IU | Calcium: 22mg | Iron: 2mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
