Click on the image, above to submit to Pinterest.
Viking Flatbread
Viking Flatbread is a reconstructed Ancient recipe (based on a recipe from Normandy) for a flatbread as prepared and used by the Vikings. The full recipe is presented here and I hope you enjoy this classic Ancient version of: Viking Flatbread.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+45 minutes resting)
Makes:
1 large flatbread
Rating: 
Tags : Vegetarian RecipesBread RecipesBritish Recipes
The Vikings conquered and settled in Normandy in France (the name Normandy is cognate with Norsemen/North-men). One of the oldest surviving Medieval recipes for European flatbreads comes from Normandy and is probably as close to authentic Viking flatbread as you can get. Archaeological evidence shows us that barley flatbreads were common, as were flatbreads made with a blend of barley and wheat flours. A modern version is given below:
Ingredients:
150g (5 ½ oz) plain wholemeal flour
100g (3 ½ oz) barley flour
1 egg, beaten
A pinch of salt
185g (6½oz) butter
Method:
Method:
Pre-heat your oven to 220°C (200°C fan/425°F/Gas Mark 7)
Combine the flour and salt into a mixing bowl, blending together with a fork or whisk. Form a hole in the middle and pour in the beaten egg.
Cut the butter into small cubes and add it to the flour and egg mixture. Mix in with your fingertips then knead the mixture until it comes together as a smooth dough.
Transfer to a bowl, cover and set the dough aside to rest for about 30 minutes.
After this time, turn the dough onto a lightly-floured work surface and roll out so that it is quite thin. Use some flour on your rolling pin and work surface to stop the dough sticking.
Fold it over on itself four times. Roll out the dough again and repeat the folding over.
Shape the dough into a ball and set aside to rest for 15 minutes covered with a clean tea towel.
After this time, roll the dough out to a round shape about the thickness of your finger and transfer to a non-stick baking tray. Transfer to your pre-heated oven and bake for about 30 minutes, or until the flatbread is golden brown.
Allow to cool for 10 minutes, before eating.
To be more authentic cook the bread on a bakestone or griddle (or a heavy-bottomed frying pan) cooking over medium heat for about 10-12 minutes per side. Traditionally, Vikings would probably have cooked their flatbreads on stones heated by their fires.
Sweet versions would also have been made, to re-produce these add 1 tbsp runny honey when preparing the dough. As well as barley and wheat flour it’s also known that rye flour and oat flour were also used in the preparation of Viking flatbreads.
