fladbrød

Fladbrød is a traditional Danish flatbread. The name means flat bread in Danish. It is typically a thin, crisp bread made from rye and/or wheat flour, water or milk, and salt, sometimes with a small amount of fat. The dough is rolled out very thin and cooked on a dry, hot surface such as a griddle, a flat pan, or a baking stone, until blistered and lightly browned on both sides. The bread is usually unleavened, though some recipes include a small amount of yeast or sourdough starter.

Fladbrød comes in several regional variants, differing in flour composition, thickness, and degree of crispness. Some versions are very thin and cracker-like, others slightly thicker and softer. Historically, it could be dried and stored for long periods, making it a practical staple for households and travelers.

In serving, fladbrød is commonly eaten as a side with soups and stews, or topped with butter, cheese, or cold cuts. It can also be used as a base for simple open-faced toppings, similar to crackers or flatbreads in other cuisines. In modern Danish cooking, fladbrød appears in convenience foods and as a snack item alongside more elaborate breads.

Fladbrød is part of the broader Nordic family of flatbreads and reflects traditional Danish home baking. It is one of the older forms of breadmaking in Denmark, with roots in rural, wheat- and rye-focused diets.