This flat bread is very easy to make. It only has two downsides:
1) If you don’t have a cast iron pan over an open wood fireplace, you cook it in a skillet on the stove. This filled our house with smoke.
2) Rolling out the bread with lots of flour is messy. Anyone want to come over and clean our kitchen?
I ate this in Norway, at the amazing mostly open-air Norwegian Folk Museum that is a beautiful boat ride away from the harbor in Oslo.
This is my healthier, American version of the recipe they give out at the museum
1/2 cup agave
1/4 cup butter
1 cup buttermilk or yogurt
1/2 teaspoon baking powder
4 1/2 cups of flour (I used 2 cups whole spelt flour, 2 cups whole wheat flour, and 1/2 cup barley flour)
Barley flour to roll out the dough
Butter, sugar, and cinnamon to sprinkle on top of the bread
Melt the butter and remove from heat to cool
Combine the butter with the egg, agave, and buttermilk. Mix well.
Combine the flour and baking soda in a large bowl.
Make a hole in the middle of the flour mixture and pour in the liquid. Stir with a wooden spoon or mix with your hands. The dough should be pliable and easy to roll.
On a floured surface roll a ball of dough into a circle about 1/4 inch thick.
Cook in a dry stainless steel or cast iron skillet over medium heat. Flip with a metal spatula in a minute or two or whenever it smells done (am I the only one who cooks-by-nose? I seem to be able to smell when bread and other baked goods are ready). As the pan retains heat the bread will cook faster on each side.
Top with salted butter, sugar, and cinnamon, if desired. Cut the hot bread into wedges with a knife or pizza cutter and enjoy!