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Viking Pea Flatbread
The peas ground into the daily loaf. A modern reconstruction based on real archaeological finds.
- 1 cup barley flour 150 g
- 1/2 cup emmer or einkorn flour 75 g
- 1/2 cup dried field peas 100 g
- 1 tbsp linseed
- 2 tbsp butter or rendered fat
- 3/4 cup water 180 ml
- 1 tsp salt
Grind the dried peas to a coarse flour.
Mix with the barley and emmer flour.
Work in the salt, linseed and melted fat.
Add water until a stiff dough forms.
Flatten into small rounds by hand.
Bake on a hot stone or iron griddle.
Turn once and eat warm with butter.