Flatbread & Cookies
Flatbread pictures by Kuki Flatbread has been an important part of Norwegian life for centuries, mainly because it could survive long, cold winters. People originally made it as a practical way to store grain when fresh bread wouldn’t last. Farmers used to bake huge batches that could stay good for months at a time. Because it was so durable, it became the perfect food to bring on long journeys, especially for sailors and shepherds. Traditional flatbread was usually made from barley, oat, or rye. The grains that grew well in the tough climate. The dough was rolled out very thin and cooked on a hot griddle or stone. Once dried, it turned crisp and stayed fresh without any special storage. People typically ate it with butter, cheese, or different kinds of cured meats. It often showed up alongside porridge or stews as an easy, everyday addition. For many families, flatbread was the daily staple while fluffy, leavened bread was saved for holidays. Today, flatbread is still a big part ...
