Crispy Arctic flatbread with seeds and herbs
A simple, rustic flatbread that pairs perfectly with Arctic soups and stews. Made with whole grains and topped with Nordic seeds and herbs, this bread represents the practical, nourishing baking traditions of remote Arctic communities.
Serves 6
Combine flours, salt, and caraway seeds. Add warm water gradually, mixing until dough forms.
Knead by hand for 3-4 minutes until dough is cohesive (don't overwork).
Cover and let rest 20-30 minutes at room temperature.
Divide into 6 pieces. Pat each into thin round. Brush with water and sprinkle sesame seeds.
Bake on hot griddle or skillet at medium-high heat for 4-5 minutes per side until crispy.
Keep flatbreads thin for crispiness
Use hot griddle for best results
Serve immediately while still warm
Add fresh herbs like dill or thyme
Use honey or maple syrup glaze
Brush with herb-infused oil
Store in airtight container for 2-3 days; can be reheated
Flatbread has been a staple of Arctic communities for generations, requiring minimal equipment and ingredients to prepare in harsh climates.
No, a simple skillet or griddle works perfectly for this flatbread.
Yes, roll out dough between parchment sheets before cooking.
Per serving (95g) · 6 servings total
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