Flatbread in three ways

Flatbread in three ways

These flatbreads are great on the breakfast table, for lunch and make a perfect accompaniment for dinner. They are easy to make over an open fire, on the barbecue or on the cooker if you prefer. You can flavour the recipe to your taste using different types of flour, moisture, herbs etc. In the Longhouse we especially like wholemeal flatbreads with beer.

Basic recipe for 4 people, about 8 breads.

1 cup rye flour
1 cup barley flour
1 cup wholemeal flour
1 cup whey, but yoghurt or beer will do nicely as well
2 teaspoon salt
Water as needed. The dough should be elastic, but not stick to the table.

Mix the different flours with salt, whey and water to form a springy dough. Let it rest for 30 minutes.

Knead one portion of this basic dough well and add the flavours you like. See our suggestions below.

Make 8 small flatbreads about 1 cm thick. Sprinkle with flour and let them rest for another 20 minutes. In the meantime you want to heat up a frying pan over a fire, on the barbecue or on the cooker. Bake/cook the flatbreads on a dry pan over medium heat (live coals) til golden brown.

Flatbread with honey and thyme
1 portion basic dough
1 tablespoon honey
1 tablespoon fresh, chopped thyme

Serve these flatbreads with cold butter or seasoned cream cheese.

Flatbread with summer savory and wild garlic
1 portion basic dough
3 tablespoon fresh, chopped wild garlic
1 tablespoon fresh, chopped summer savory

These flatbreads make a superb accompaniment for barbecues.

Flatbread with hazelnuts and cranberries
1 portion basic dough
1 handful dried cranberries (or raisins)
1 handful chopped hazelnuts (or walnuts)
Optional: a little bit of honey for extra sweetness.

Serve these flatbreads as a delicious dessert with a little honey and fresh berries or have them for breakfast.