Another Unleavened Flat Bread
This bread traces back to the Saami people of the arctic. It is very easy, went quite quickly and I think it's really quite tasty.
An illustrated recipe may be found here:
I made a double batch, using half all purpose flour, and half whole wheat. I also used lard yet once again, as the recipe said this is what was traditionally used. And although the recipe calls for rolling, I pressed mine like I do tortillas.
It is hard to describe the taste and texture of this one, like a very hearty pancake, not sweet, not salty. I will serve mine with a hearty stew on the winter solstice.