Flatbread holds a cherished place in Swedish
cultural heritage, boasting a rich history that
stretches back to the medieval era. The Flatbread
Academy offers a comprehensive definition,
describing it as: thinly rolled, notched bread,
baked swiftly at high temperatures, ideally
around 400-500 degrees Celsius. This bread
variety typically features petite bubbles and is
crafted from various flours, including barley,
rye, wheat, oats, peas, and even bark, either in
singular or blended combinations.
Flatbread can be prepared with or without
sourdough, yeast, and potatoes.