Flatbrød

Flatbrød is a traditional crisp, unleavened flatbread from Norway and parts of the Nordic region. It is typically made from barley flour, sometimes mixed with rye or wheat, and blended with water and salt to form a very thin dough. The dough is rolled out as thin as possible, cut into small pieces, and baked on a hot griddle or baking stone until dry and brittle. Some regional varieties are baked twice to increase dryness and shelf life.

Historically, flatbrød has been a staple in rural households, valued for its long storage life and portability. It could be kept for months and served with butter, cheese such as brunost, or cured meat. The texture and flavor vary by flour blend and degree of drying, ranging from crumbly to crisp.

Flour blends range from 100% barley to mixtures of barley with rye or wheat, depending on regional traditions. The bread is typically very thin and brittle, meant to be broken into pieces rather than sliced. It is distinct from softer flatbreads such as lefse or Icelandic flatkaka, which are not as hard or dry.

Flatbrød remains a common staple at regional markets and in home kitchens, and it is often stored in airtight containers to protect its crispness.