Norwegian Flatbrød

Norwegian Flatbrød, fully vegan Norwegian style crisp flatbreads. Wonderfully crispy breads that are perfect served with soups or stews.

Norwegian Flatbrød

Serving Flatbrød

These Norwegian flatbreads are similar to crackers and are great served with soups or stews. They can also be used where ever you would use crackers so with some chutneys and vegan cheese or on their own with some butter. 

We have recipes for Vegan Fiskesuppe – Creamy Norwegian Fish-Free Soup and Vegan Lapskaus that would be perfect for these Flatbrød.

Serving Flatbrød and Vegan Lapskaus
Norwegian Flatbrød with Lapskaus

Cooking Tips

  • The thinner they are rolled out the crispier they will be when cooked.
  • Adding some seeds to the rolled out bread can give you various flavours in each piece. We have used caraway and nigella but you can add any small seed you like the flavour of.
  • Make sure the pan is very hot before putting in the flatbrød. This will make sure they crisp up quickly.
  • You can carefully use a piece of kitchen paper to wipe out any flour left in the pan between the cooking of each bread. This will get rid of unwanted burnt flour. 
  • When you take the flatbrød out of the oven make sure to place it on a wire cooling rack to prevent them from going soft as they cool.
  • Keep the breads in an airtight container which will help them stay crispy for a couple of days. Any longer than that and they go tough so only make what you will use. Consider halving the recipe if needed.
Norwegian Flatbrød

Norwegian Flatbrød

Fully vegan Norwegian style crisp flatbreads. Wonderfully crispy breads that are perfect served with soups or stews.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Course Bread
Cuisine Norwegian
Servings 16 Flatbrød


  • 350 g wholewheat flour
  • 150 g all-purpose flour
  • 5 g salt
  • 3 g bicarbonate of soda
  • 20 g sugar
  • 15 ml vegetable oil
  • 350 ml oat milk room temperature
  • Seeds, such as caraway or nigella optional


  • In a large bowl sieve in the all-purpose flour. Add in the whole wheat flour, salt, bicarb and sugar. Mix thoroughly.
  • Add the oil then gradually add the oat milk, you may not need it all depending on your flour type. Mix well until manageable. It will be slightly sticky this is ok.
  • Knead for 5 minutes until smooth then allow to rest covered for 30 mins.
  • Divide the dough into 4 even pieces then divide them into your desired size. We divided again into 4 to make 16 large breads.
  • Roll out onto a floured surface until very thin. The key to getting a crispy bread is to roll it very thin.
  • Feel free to add your preferred seed, such as nigella or caraway. Sprinkle a teaspoon of them on top of the rolled out bread and gently press in.
  • Pre-heat an oven to 180°C and place a large upside-down baking sheet in the centre.
  • In a hot pan lay your bread out. Turn when crispy on the bottom side. Small bubbles should form when placed into the hot pan. Cook for a couple more minutes on the opposite side then transfer them onto the baking sheet in the oven for 5 minutes to finish crisping up.
  • Remove from the oven then place on a wire rack to cool.
  • Serve with stew, soup or your favourite dips
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!

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