The recipe for flatbread is a mixture of rye and barley flour (about 1 1/2 cups total) with about 1/2 cup water. Mix the dough thoroughly, then break off a little piece and flatten it like a tortilla with the palms of your hands. If it is too sticky, add a little more flour. If it’s too dry, dabble on a drop or two of water and work it into the dough. Fry the dough in a heavy griddle or frying pan with a bit of bacon fat, turning at least once so that both sides are crispy. Serve with ham or hangikjot (a dried smoked lamb similar to ham), or soft cheese if you have it. The kids will be getting hangikjot.
Archeological evidence from Viking Age Scandinavia shows that barley was the most common grain, followed by rye. Wheat showed up very late in the Viking Age. The Vikings didn’t have ovens, but they used flat stones by their fires that probably worked almost like a frying pan. In many cultures, flatbread is cooked instead of the yeast-filled bread we bake in ovens in Canada today. We don’t know for sure that the Vikings ate flatbread, but it is a good guess.
We know from the sagas that the Vikings liked to eat pork, and there is archaological evidence they had lamb. Smoking meat is a very traditional way of preserving meat. In the Viking Age, the meat was most likely hung up inside the houses. Hanging helps keep the meat out of the way. Plus, there is no need for a storage container and it’s harder for some insects and rodents to get at the food (also dogs or small children). The houses used wood fires for cooking and heat, and were very smokey. The smoke, with some salt, would be enough to preserve the meat and keep it safe to eat for a very long time.
Hey , thanks for sharing great recipe tip to make at home easily with just few of the steps. I love it. I was not expecting how much it is easy….
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