Flatbread

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.

Procedure

Mix flour and salt in a bowl. Add yoghurt/beer/whey and water as needed. Knead well to form a springy dough that does not stick to the bowl. Leave to rest for 30 min.

You can use the dough as it is or add flavours before forming the flatbreads:

HONEY AND THYME
1 tbsp honey
2 tbsp thyme, finely chopped

SUMMER SAVORY AND RAMSONS
3 tbsp ramsons, finely chopped
2 tbsp summer savory, finely chopped

HAZELNUT AND CRANBERRIES
1 handful dried cranberries, chopped
1 handful hazelnuts, chopped
Optional: a little honey

Make small flatbreads about 1 cm thick. Bake on both sides over medium heat (embers) in a frying pan or on an iron cooking disc until golden. The cooked bread should sound hollow when you tap it.

Ingredients

4 persons
  • 100 g rye flour
  • 100 g barley flour
  • 120 g wheat or wholemeal flour
  • 200 ml yoghurt, beer or whey
  • 2 tsp salt
  • Water as needed