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Makes: 6 small flatbreads
Prep time: 5 minutes
Cook time: 10–12 minutes

Ingredients
• 2 cups barley flour (or a mix of barley and rye for better texture)
• 1 cup lukewarm water
• 1 tsp salt
• 1–2 tsp honey (optional, used by wealthier Vikings or for feasts)
• Butter or lard for greasing the pan/stone (optional but helps with sticking)

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Instructions
1. Mix the dough
In a large bowl, combine barley flour and salt. If using honey, dissolve it in the lukewarm water first. Pour water into the flour and mix until it forms a stiff but pliable dough. Barley has no gluten, so it won’t be stretchy like wheat dough.
2. Shape the bread
Divide the dough into 6 portions. Roll or pat each portion into a flat round, about ¼ inch thick and the size of your palm.
3. Cook Viking style
• Traditional method: Heat a flat stone over a fire until hot. Lightly grease with fat if available.
• Modern method: Heat a cast-iron skillet or griddle over medium-high heat.
4. Bake/Griddle
Cook each flatbread for 3–5 minutes per side until firm and golden-brown spots appear.
5. Serve
Eat warm with butter, cheese, dried fish, or honey—just like a Viking on the move.