Norwegian Seeded Flatbread
This flatbread goes great with cheese, cured meats, vegetables and anything else you might be craving. Recipe from private chef Anna Davis.
1 cup all-purpose flour
1 cup wheat flour
½ cup rye flour
½ cup barley flour or buckwheat flour
1 ½ teaspoons salt
3 tablespoons butter
1 cup water
½ cup rolled oats
3 tablespoons sesame seeds
3 tablespoons flax seeds
Mix flours and 1 teaspoon salt together. Melt butter and pour into flour. Add water and slowly mix in with a wooden spoon. Your dough should be soft but not sticky. If it’s sticky, add more flour. If tough, add more water. Using your hands, form into a ball but do not over knead. It will become tough and difficult to roll.
In a small bowl, mix together oats, seeds and ½ teaspoon salt. Set aside. Preheat oven to 300ºF. Flour a large sheet of parchment paper. Place ¼ or 1/5 of the dough on the parchment. Cover a rolling pin with plastic wrap. Roll out dough until very thin, adding flour to both sides as needed to keep from sticking. You can pull and stretch dough to make thinner. (The trick is to get it as thin as possible. If it’s not, you’ll end up with very hard bread that’s difficult to eat. If it’s thin enough, its crisp thin leaves of wholesome grains are easy to break and almost dissolve in your mouth.) Once the dough is very thin, sprinkle with the seed mixture. Roll seeds into the dough, pressing firmly so they stick.
Slide parchment onto a cookie sheet. Bake about 15 minutes or until lightly browned and crisp all the way through the center. Repeat with the rest of the dough until all is baked. Let cool and break into non-uniform pieces. Serve with cheese, preserves, whipped butters, cured meats, fresh vegetables and anything else you desire.