Viking flatbread (wheat, spelt and rye buttermilk flatbread cooked in a dry pan)

Mix all-purpose, spelt and rye flours with a big pinch of salt in a bowl.

Pour in buttermilk and stir slowly with a wooden spoon into a shaggy dough, then pinch, squeeze and press with the fingertips until all the flour is incorporated and the bowl is clean.

Knead briefly on a lightly floured surface, a minute or two, into a smooth, somewhat elastic, still sticky dough; do not work in too much flour.

Wrap in plastic and rest on the counter 15 minutes.

Weigh the dough and divide into six equal pieces by weight; roll each into a ball and keep covered.

Flatten each ball and roll out with plenty of flour to an eighth of an inch thick or slightly thinner.

Cook in a dry cast iron pan preheated over medium-high heat about a minute to a minute and a half per side, until bubbles form, it puffs and has char marks; pressing with a spatula helps the layers separate. Lower toward medium once the pan is hot.

Stack under a dry towel as they cook, then rest about 10 minutes so they steam each other.

Serve spread with butter and drizzled with honey, folded or rolled.

Variation: top with fermented cream, cured salmon, halved blueberries, torn raspberry and fresh dill.