Gáhkko is a traditional Sami flat bread / bread that has a faint taste of anise. Excellent, and delicious as an accessory for stews and soups, and gorgeous with any kind of cheese. There are countless recipes and ways to bake it. The best way and what gives the bread the best flavour is to fry them in a dry frying pan on the campfire, but it works just as fine to bake this bread it on a griddle or in an oven.Some sami bakers make them them large, some make them small.
100 g [3,5 oz] butter
2 tablespoons syrup (Don’t use corn syrup but
Lyle’s Golden Syrup or similar products)
About 2 teaspoons anise (you can also use fennel)
1 liter [2,1 pt] milk
50 g [1,9 oz] yeast
1 tsp salt
Approximately 1-1.2 kg [2,2-2,65 lb] flour
 Melt the butter.
 Add anise and syrup to the melted butter and stir well till the syrup has dissolved.
 Mix in the milk and heat till lukewarm.
 Crumble the yeast into milk mixture and stir well until it has dissolved.
 Mix the liquid mixture with flour and salt and knead the dough well. Don’t use all the flour right away, but add a little at the time as the dough mixes, until you get a nice, smooth dough. Do make get it too hard. It is better that it is slightly sticky than that it gets too hard.
 Let the dough rise for about 1 hour.
 Knead the dough to get out the air, roll it out to a long sausage and dcut that into about 40 small pieces.
 roll the pieces into small balls with you hands and let them rest for about 5 minutes.
 Press the balls flat and pat them between your palms until you have round bread about 1/5 inch thick.
 Let the bread rest for about 30 minutes.
 Bake in a dry frying pan on the campfire for about 5-6 minutes on each side. Check frequently, they are done when they start to become golden.
 Cool and eat while the bread is absolutely fresh!