Preparation

Scandinavian Vikings couldn't carry ovens on their longships, but they could prepare these thin flatbreads before voyages and store them for months. Archaeological evidence from Viking-age settlements shows that tunnbröd was a staple across Norse territories, baked on hot stones or iron plates over open fires from Iceland to the Volga.

Preparation

1. In a large bowl, combine barley flour, all-purpose flour, and salt.
2. Add the melted butter and mix with your fingertips until the mixture resembles coarse crumbs.
3. Gradually add warm water, mixing with a wooden spoon or your hands, until a firm but pliable dough forms. You may not need all the water.
4. Knead the dough on a lightly floured surface for 3-4 minutes until smooth.
5. Divide the dough into 8-10 equal portions and roll each into a ball. Cover with a damp cloth and let rest for 15 minutes.
6. Heat a cast-iron skillet or griddle over medium-high heat (no oil needed).
7. On a floured surface, roll each ball into a very thin circle, about 8-10 inches in diameter and less than ⅛ inch thick.
8. Cook each flatbread for 1-2 minutes per side until bubbles form and brown spots appear. They should remain pliable, not crisp.
9. Stack finished breads under a kitchen towel to keep soft.

Vikings would have topped these with dried fish, cheese, or butter. To store as they did, allow breads to dry completely and stack them—they'll keep for weeks and can be softened by sprinkling with water. This same bread sustained explorers who reached North America five centuries before Columbus.