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Nordic·Side Dish

Ancient-Grain Viking Flatbread

Inspired by a thousand-year-old recipe, this simple flatbread uses a blend of wheat, spelt, and rye flours mixed with buttermilk for a tangy, sourdough-like flavor and a hearty texture.

Prep

25m

Cook

10m

Total

35m

Serves

6

Method

  1. 01

    In a large mixing bowl, combine the all-purpose flour, spelt flour, rye flour, and a generous pinch of salt. Whisk or stir with a spoon until evenly combined.

    Step 1
    Watch · 0:25
  2. 02

    Pour in the buttermilk. Start stirring slowly with a spoon to prevent splashing, and continue until a shaggy dough begins to form.

    Step 2
    Watch · 0:58
  3. 03

    Switch to your hands and pinch, squeeze, and press the dough until all the flour is incorporated and the bowl is clean. Transfer to a floured work surface and knead for 1 to 2 minutes until the dough is smooth and elastic, but still relatively sticky.

    Step 3
    Watch · 2:06
  4. 04

    Cover the dough with plastic wrap and let it rest on the counter for 15 minutes. After resting, divide the dough into 6 equal pieces (using a scale for accuracy) and roll each piece into a smooth ball.

    Step 4
    Watch · 3:38
  5. 05

    Flatten one ball at a time, keeping the others covered so they don't dry out. Using plenty of flour to prevent sticking, roll the dough out into a round shape roughly 1/8-inch thick or thinner.

    Step 5
    Watch · 5:04
  6. 06

    Preheat a dry cast iron pan over medium-high heat. Place a flatbread in the pan and cook for about 1 minute per side. Look for bubbles to form on the surface before flipping. The bread should have signature charred spots and may puff up with steam.

    Step 6
    Watch · 6:24
  7. 07

    Remove the cooked flatbread to a plate and immediately cover with a dry kitchen towel. Repeat with the remaining dough, stacking the finished breads under the towel to steam for 10 minutes before serving with butter and honey.

    Step 7
    Watch · 8:11

From Chef John

  • “That buttermilk we used is giving this kind of a sourdough vibe.”
  • “Once we have a ball of dough formed, we will wrap it in plastic or cover it with some kind of animal skin.”
  • “You are after all Eric the Red of what to put on this delicious bread.”