Norwegian Flatbreads Recipes

TRADITIONAL NORWEGIAN FLATBREAD- FAST & NO MACHINE REQUIRED!

Steps:

• First, make your vegan buttermilk by placing the lemon juice in the soymilk and letting it sit for 10 minutes.
• Combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt in a bowl. Mix well.
• Slowly add just enough "buttermilk" to make a stiff dough.
• Knead dough for 30 seconds on a well-floured surface, such as a board or tabletop.
• Roll a medium-sized handful of dough (about 1/4 cup worth) into a ball and then pat it down into a flat circle. Be sure to cover the remaining dough so it doesn't become too dry.
• With a floured rolling pin and on a well-floured surface, roll dough into a very thin 10-inch circle. (If dough is sticking to the surface on which you are working, dust it with more flour.).
• Place flatbread on an ungreased cookie sheet. (I would recommend using a 10" pie pan instead.) To make all your flatbread pieces the same shape and size, score the dough circles with a knife, making triangles, X's, squares, or whatever shapes you prefer. (After baking, the flatbread will be broken into pieces along the scored lines.).
• Bake at 350F for 8 to 10 minutes. Flatbread should be crisp and slightly brown around the edges. Cool on a wire rack and repeat with remaining dough.
• Break flatbread into pieces and serve plain or with desired topping, such as cheese, dips, or lingonberry preserves.

NORWEGIAN FLATBREADS

Steps:

• In medium saucepan over high heat, combine potatoes and cold water to cover. Cover and bring to boil, then reduce heat to low and simmer until tender, about 15 minutes. Drain well and force potatoes through ricer or food mill into large bowl. Stir in butter. Add salt and cream and stir until smooth. Add flour and stir until dough forms (do not overmix). Cover and chill at least 6 hours and up to 3 days.
• In small bowl, whisk together sugar and cinnamon. Lightly oil 10-inch cast iron skillet and set over moderately low heat. Have ready rolling pin, pastry bench scraper, and thin metal spatula.
• Turn dough out onto well-floured work surface. Using pastry bench scraper, cut in half and return half to bowl. Cut other piece in half again; cut 1 piece into 8 small pieces and reserve other piece.
• Pat 1 small piece to flatten. Dough may be very soft and sticky, depending on moisture content of potato - add some of 3 cups flour as needed to prevent sticking. Using scraper, flip dough over and pat again to flatten. Roll patty out to 7-inch circle.
• Using pastry bench scraper, carefully transfer flatbread to hot skillet and cook until dough bubbles and is beginning to brown underneath, less than 1 minute. Using thin, flexible metal spatula, flip flatbread over and cook other side until lightly brown, about 1 minute. Transfer to plate and brush off any excess flour. Scrape any excess flour out of skillet.
• Repeat rolling and cooking with 8 small pieces of dough, then divide remaining piece of dough on counter into 8 pieces and roll and cook each piece. Repeat process with remaining dough in bowl to make 32 flatbreads.
• To serve, brush warm lefse with melted butter, sprinkle with cinnamon-sugar, and roll up. Serve warm.

NORWEGIAN FLAT BREAD

Steps:

• Mix corn meal, flour, and lard together and add enough cold water to hold together like a pie crust.
• Roll out very thin with grooven rolling pin and bake slowly on an ungreased electric griddle, or in a moderate oven, 325 to 350 degrees.
• Watch closely. When it begins to get a light golden brown, turn and bake on other side.
• Let dry out completely before putting into a container. Keep in a dry place.

NORWEGIAN POTATO FLATBREAD (LEFSE)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
• Poke the potato skin all over with a knife and place on the prepared pan.
• Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.
• Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours.
• Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
• Wrap dough with plastic and refrigerate until chilled, about 1 hour.
• Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.
• Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.