Camp Griddle Spelt Flatbrød
Norwegian flatbread scaled down to a skillet. Flour, salt, boiling water, and a long roll.
- calories
- 230
- weight
- 2.2 oz
- cal / oz
- 105
- protein
- 8 g
- serves
- 4, scales
- prep
- 45 min
- cook
- 20 min
- total time
- 65 min
- water
- 170 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Lunch
- Snack
- Campfire coals
- Grill grate
- Car camping
- Basecamp
- Vegetarian
- Vegan
- Dairy free
- Nut free
- Real dishes
- Pre-mix at home
- Shelf stable
- Actual cooking
Ingredients
| Fine whole spelt flour | 60 g | about 1/2 cup |
|---|---|---|
| Sifted white spelt flour | 190 g | about 1 1/2 cups, plus more for rolling |
| Salt | 1/2 tsp | |
| Water | 170 ml | boiled |
Method
- Dump the premixed flour and salt into a pot. Boil 170 ml of water and pour it over.
- Let it sit five minutes so it stops scalding you, then knead in the pot until the dough is stiff and even. It should feel firm, not tacky.
- Cover the pot and set it somewhere cool for at least 30 minutes. Longer is better. This is when you get the fire down to coals.
- Divide into six pieces. Flour a cutting board hard and roll each piece from the center out until you can nearly see through it. Keep flour under it the whole time or it welds to the board.
- Brush off loose flour, roll the round onto the pin, and unroll it onto a dry skillet over a grate at medium heat. No oil.
- Cook until the surface looks dry and the edges color, maybe a minute. Flip and cook until brown freckles appear. Pull it before it blackens.
- Cool the rounds on the grate or a rock. They crisp as they cool.
Flatbrød is flour, salt, and water with no yeast, so nothing in it can go wrong on a cool night in a pot. The boiling water is the whole trick: it gelatinizes some of the starch, which makes the dough stiff enough to roll paper-thin without tearing and springing back. Cold water dough fights you.
The original chills overnight in a fridge and rolls out to 60 cm rounds on a takke. Neither fits a campsite, so this rests half an hour in the shade and rolls to skillet size. A dry pan over coals does the same job as the griddle. Cooked through and cooled, the rounds keep for days in a paper bag and go with cured meat, soup, or anything in a can.
Packing
Weigh and mix both flours with the salt at home into one bag. In camp you add boiling water to the bag's contents and nothing else. A short rolling pin or a smooth bottle and a flat cutting board are the only extra gear.
Variations
- Roll smaller and thicker if your skillet is small. Thick rounds stay chewy instead of crisp.
- Press cracked caraway or fennel into the dough before the final pass with the pin.
- Stack the cooled rounds with hard salami and mustard for lunch the next day.
https://brodogkorn.no/oppskrift/bakerlandslagets-flatbrod