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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]
Assortment of different types of bread, including rye, flatbreads, crispbreads, and nut bread Danish rye bread made with whole grain, broken grain, and seeds. Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric times through to the present.
It is folded and layered round flat bread. Pol roti : made from scraped coconut and wheat or kurakkan flour, with green chillis and onion; Puri (Indian subcontinent): prepared from dough of atta and salt; Ragi rotti (India and Sri Lanka) Roast paan : bread mixture baked in a flat mold, producing, literally, a 'flat' bread.
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.
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This tasty white anchovy eggplant lavash recipe takes 35 minutes to make, start to finish. It's packed with fiber, protein, and good-for-you fats from fish.
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.
Flatkaka (Icelandic pronunciation: [ˈflaːtˌkʰaːka], lit. "flat cake") or flatbrauð (Icelandic pronunciation: [-ˌprœyːθ], lit. "flat bread") is an Icelandic unleavened rye flatbread. Flatkaka is soft, round, thin and dark with a characteristic pattern from the pan.