This is Viking recipe makes a dough for small flatbreads with a hole in the middle of each (think flattened donut).

The fennel is what gives these their unique flavor. They can be a bit dry and chewy, but an excellent vehicle for sauces and dips — and very portable! Just string them onto a ribbon and you’re ready to board a longship to raid England.

One batch makes about a dozen rings if you don’t give up and bake some of the holes like I did. Thanks to my friend Cara Watters for sharing this recipe!

2 1/3 c. (300 g.) flour, plus extra for flouring the work surface
1 2/3 tsp. (10 g.) salt
1 2/3 tsp. (10 g.) fennel seeds, roughly ground 
Water

Mix together the dry ingredients in a bowl. Slowly add the water and mix to form a dough.

Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.

Flour your work surface and roll out the dough thinly, about 1/4 inch. Cut into rounds and make a hole in the middle. If you have two sizes of circular cookie cutters, this step is a breeze.

Place onto the baking sheet and move to the center oven rack. Bake for about 20-30 minutes, until lightly browned and crisp. Remove from the oven and let cool.