Birka, Bread from Birka (flatbread) from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.156
- ½ dl dried peas
- 6dl coarse barley flour
- 2 dl water
- (optional salt)
- Soak the peas in one deciliter cold water and leave them overnight. (approx.. 12 hours, see note)
- Drain off the water, add another deciliter of water and boil until soft.
- Drain the water into a separate bowl.
- Crush the peas and mix with the water from the boil until it gets a porridgy consistency/
- This should produce about 1dl pea porridge that can be kept in a cool place for a few days.
- Mix flour, water and 12/ deciliter pea porridge in a bowl.
- Work by hand until it gets smooth and pliant.
- Divide the dough into eight pieces and roll into balls.
- Spread a good amount of flour onto the table, and flatten or roll out to a thickness of ½-1cm.
- Fry the bread on medium high to high heat in a frying pan with no fat. Make sure that they do not burn.
- The breads should be eaten while still fresh. If covered with a linen cloth just as they come out of the pan they might last another day.
- Serve with soup, broth or just some stock.
The author implies that this could be made with pease pottage rather than soaked peas, so would start at about step 6.
These are pretty much a standard flatbread that you find all across the world.
Page created and published 9/16/21 (C)M. Bartlett (Some parts otherwise copyright)
Last updated 9/16/21