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Flatbrød (literally "flat-bread") is a traditional Norwegian unleavened bread which is usually eaten with fish, salted meats and soups. Originally it was the staple food of Norwegian farmers, shepherds and peasants. Flat bread is dry and free from water so it is possible to store it for a long period of time. [1]
Both traditional recipes and modern recipes are popular, with new methods replacing older ones to some extent. Of the bread types currently available, flatbrauð (flatbread) and laufabrauð (leaf bread) have the longest traditions. Flatbrauð came in various sizes and thicknesses and was made from rye-flour and hot water. Sometimes wheat was ...
Bark bread seems to be a primarily Scandinavian tradition. [1] Bark bread is mentioned in medieval literature, and it may have an even older tradition among the Sami people, with the oldest findings of bark harvests being around 3000 years old.
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Preheat the oven to 425. Preheat a stove top griddle pan. Roll the dough out into a rectangle. Place the dough on the griddle pan. Lightly cook over medium low heat for 5 - 7 minutes, flip and repeat.
It is made by taking baked flat bread (made of durum wheat flour, salt, yeast, and water), then separating it into two sheets which are baked again. The recipe is very ancient and was conceived for shepherds, who used to stay far from home for months at a time: pane carasau can last up to one year if it is kept dry. The bread can be eaten ...
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced.
Norwegian tykklefse Pølse med lompe (en: sausage with lompe) is a popular Norwegian dish.Preferred toppings are added to taste. There are significant regional variations in Norway in the way lefse is made and eaten, but it generally resembles a flatbread, although in many parts of Norway, especially Valdres, it is far thinner.