The Norwegian Table, links to
FLATEREAD 2 (FLATBRØD)
OATMEAL, BARLEY. RYE FLATEBREAD

250 grams oatmeal flour
250 grams barley flour
250 grams fine or whole rye flour
7 dl milk or water
1 tsp. Salt

Use barley flour to roll the flatbread out with. See rolling and baking instructions.

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