The origin of the crispbread came from the earlier spisbröd (stovebread) which was a similar but thicker kind of bread. This bread was baked in central Sweden from the sixth century.
Traditional crispbread in Sweden was made in the form of a round flat loaf with a hole in the middle. The hole facilitated drying above the stove as well as storage on long poles hanging near the ceiling.
Traditionally, crispbreads were baked just twice a year: following harvest and again in the spring when frozen river waters began to flow. The slim crispbread that is common today originated in eastern Värmland.