Flatbrød

Specialised

Unleavened crisp bread of barley, oats or rye, rolled paper-thin and baked on a takke, then stacked and stored for months or years. The oldest bread form in the country and the one that suited a place where you could bake twice a year and had to keep the result. Eaten with spekemat, with cured fish, with rømmegrøt and with soup.