Recipe

Norwegian Flatbread Recipe

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Ingredients

1/3 c water or potato water .
2 small potatoes, boiled (pureed in the mixer or food processor/blender, about 1/2 c) or potatoes, baked (pureed in the mixer or food processor/blender, about 1/2 c) .
1/4 tsp salt .
2 c rye flour

Directions

Step #1 In a large bowl or in the food processor/blender, flour, mix the pureed potato, & salt together.
Step #2 Add the water & mix well until the dough will hold together in a cohesive ball.
Step #3 With a sharp knife, divide into 10 equal portions.
Step #4 Turn these out, one at a time, onto a floured surface & roll this into circles.
Step #5 Roll as thin as possible, at most 1/8 inch, so each is approximately 7 to 8 inches across.
Step #6 Prick all over with the tines of a fork.
Step #7 Lightly oil a griddle or large skillet & heat until it is very hot.
Step #8 One by one, place the rolled circles onto the griddle & cook this until the bottoms begin to show light browning.
Step #9 Then turn & cook the other side.
Step #10 Keep turning until the whole cracker is dry & crisp.
Step #11 Do not allow the flatbread to get more than medium brown.
Step #12 Cool on a rack.
Step #13 VARIATIONS: Substitute any pureed vegetable for potatoes.
Step #14 Flours other than rye can also be used.
Step #15 Try wheat or barley.
Step #16 If the dough is too sticky to roll, add a little more flour.
Step #17 Letting the dough rest for an hr after mixing will also make it easier to roll.
Step #18 Flatbread can also be cooked in the oven.
Step #19 Bake on an ungreased baking sheet at 400~F.
Step #20 for 8 to 12 mins, or until crisp, turning 2 or 3 times.
Enjoy the Norwegian Flatbread recipe

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