{"id":209995,"date":"2018-12-13T14:29:26","date_gmt":"2018-12-13T13:29:26","guid":{"rendered":"https:\/\/agatunet.no\/krotakakebaking\/"},"modified":"2023-03-16T14:20:05","modified_gmt":"2023-03-16T13:20:05","slug":"making-krotakake-flatbread","status":"publish","type":"page","link":"https:\/\/agatunet.no\/en\/making-krotakake-flatbread\/","title":{"rendered":"Making \u2018krotakake\u2019 flatbread"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.20.0″ use_background_color_gradient=”on” background_color_gradient_stops=”rgba(0,0,0,0.35) 0%|rgba(0,0,0,0.35) 100%” background_color_gradient_overlays_image=”on” background_color_gradient_start=”rgba(0,0,0,0.35)” background_color_gradient_end=”rgba(0,0,0,0.35)” background_image=”https:\/\/agatunet.no\/wp-content\/uploads\/2019\/01\/Krotakjevle-bevegelse.jpg” background_position=”top_center” filter_saturate=”102%” filter_brightness=”163%” hover_enabled=”0″ da_disable_devices=”off|off|off” global_colors_info=”{}” alt=”Person som kjevler ut krotakake” title_text=”Krotakjevle bevegelse” background_vertical_offset=”52%” sticky_enabled=”0″ da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.20.0″ header_font=”|700|||||||” header_text_align=”center” header_text_color=”#ffffff” header_font_size=”62px” header_letter_spacing=”3px” header_line_height=”1.3em” module_alignment=”center” custom_margin=”75px||20px|” custom_margin_tablet=”” custom_margin_phone=”35px||10px|” custom_margin_last_edited=”on|phone” hover_enabled=”0″ header_font_size_tablet=”42px” header_font_size_phone=”28px” header_font_size_last_edited=”on|phone” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Making \u2018krotakake\u2019 flatbread<\/h1>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.16″ custom_padding=”54px|0px|0|0px|false|false” da_disable_devices=”off|off|off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_image src=”https:\/\/agatunet.no\/wp-content\/uploads\/2018\/12\/Stabel-krotakaker.jpg” title_text=”Stabel krotakaker” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”4.20.0″ hover_enabled=”0″ global_colors_info=”{}” alt=”krotakake, bakst, eldhus, tradisjon, handverk” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”35px|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.20.0″ header_font_size=”39px” header_2_font_size=”38px” header_2_line_height=”1.3em” hover_enabled=”0″ header_2_font_size_tablet=”32px” header_2_font_size_phone=”26px” header_2_font_size_last_edited=”on|phone” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

A proud tradition<\/h2>\n

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Krotaker is a food from Hardanger with a rich tradition. The cakes are similar to flatbreads, but the dough is made from rye flour, water and yeast, they are rolled with a special rolling pin. You can buy freshly made krotakaker from the bakers, or in our shop.\u00a0<\/span><\/p>\n

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Making \u2018krotakake\u2019 flatbreadA proud traditionKrotaker is a food from Hardanger with a rich tradition. The cakes are similar to flatbreads, but the dough is made from rye flour, water and yeast, they are rolled with a special rolling pin. You can buy freshly made krotakaker from the bakers, or in our shop.\u00a0<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"class_list":["post-209995","page","type-page","status-publish","hentry"],"yoast_head":"\nMaking \u2018krotakake\u2019 flatbread - Agatunet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/agatunet.no\/en\/making-krotakake-flatbread\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Making \u2018krotakake\u2019 flatbread - Agatunet\" \/>\n<meta property=\"og:description\" content=\"Making \u2018krotakake\u2019 flatbreadA proud traditionKrotaker is a food from Hardanger with a rich tradition. 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