Nordic-Style Flatbread
Description
Crisp, hearty, and deeply satisfying — this Swedish-inspired flatbread is made with rye and oat flours for a rustic bite and nutty flavor.
Ingredients
Instructions
Mix dry ingredients:
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In a large bowl, whisk together the rye flour, oat flour, all-purpose flour, baking powder, and salt. Add seeds if using.
Add wet ingredients:
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Stir in olive oil and warm water. Mix until a shaggy dough forms, then knead gently until smooth. Add a splash more water if needed.
Rest the dough:
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Cover and let it rest for 30 minutes to hydrate and relax the gluten.
Shape the flatbreads:
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Divide the dough into 6–8 pieces. Roll each out thinly on a floured surface. Cut into rounds, rustic shapes — or for fun, sword shapes!
Cook or bake:
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Pan Method (Traditional): Heat a dry cast iron or nonstick skillet over medium heat. Cook each flatbread for ~1–2 minutes per side until puffed and charred in spots.
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Oven Method: Bake at 450°F (230°C) for 6–8 minutes on a hot baking stone or sheet.
Serve:
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Enjoy warm with herbed Skyr dip, smoked salmon, soft cheese, or sweet toppings like cloudberry jam.
Note
Swede Dish Tips:
- For extra crisp, roll them thinner and bake longer.
- Add grated carrot or beet to the dough for a colorful veggie boost.
- Make ahead & freeze — reheat in the toaster or oven.
