Viking flatbread
Like most bread made before the introduction of domestic ovens, loaves would be cooked on a griddle or bakestone and would be unleavened. Dry flat breads (or crisp breads), particularly made with rye flour, are still very popular in Sweden.
Preparation method
Place all the ingredients in the mixing bowl and use your hands to bring them together to a smooth dough.
Turn out onto a floured work surface and knead for 10 minutes until the dough is elastic and smooth.
Clean the mixing bowl and lightly oil it.
Form the dough into a ball, place into the bowl, cover with clingfilm and rest for 2 hours.
Roll the dough out to 2mm thick. Use a saucer or side plate as a guide to cut out circles of about 15cm in diameter.
Heat the griddle or frying pan and use a fish slice to transfer very carefully to the griddle (one at a time). Cook for 2 minutes before flipping over to cook the other side for 2 minutes. Flip again and wait until the bread puffs up, almost to a sphere. Take off the heat and place on a cooling rack.
Continue with the remaining flatbreads.
