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Nordic-Style Flatbread

Prep Time 15 mins
Cook Time 10 mins
Rest Time 30 mins
Total Time 55 mins
Difficulty: Beginner
Dietary: Grains, Flours + Cereals
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
  • 1 cup rye flour
  • 1 cup oat flour (or rolled oats blended into flour)
  • 1 cup all-purpose flour (or white whole wheat)
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 2 tbsp olive oil or melted butter
  • ¾ cup warm water (plus more as needed)
  • 1 tsp caraway or fennel seeds for flavor (Optional)
Instructions
    Mix dry ingredients:
  1. 1
    In a large bowl, whisk together the rye flour, oat flour, all-purpose flour, baking powder, and salt. Add seeds if using.
    2. Add wet ingredients:
  2. 2
    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.
    3. Rest the dough:
  3. 3
    Cover and let it rest for 30 minutes to hydrate and relax the gluten.
    4. Shape the flatbreads:
  4. 4
    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!
    5. Cook or bake:
  5. 5
    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.
  6. 6
    Oven Method: Bake at 450°F (230°C) for 6–8 minutes on a hot baking stone or sheet.
    7. Serve:
  7. 7
    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.
Read it online: https://swededish.com/recipe/nordic-style-flatbread/
Abby Phillips
Foodie + Boy Mom