Seasoned Norwegian Flatbread Recipes

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.

HOMEMADE LAFFA BREAD

Steps:

• Gather the ingredients.
• In the bowl of a stand mixer , fitted with a dough hook (or, if mixing by hand, in a large bowl), combine the water and sugar. Sprinkle with the yeast, stir, and let stand for 5 to 10 minutes, or until the yeast starts to foam.
• Add the flour, salt, and olive oil. Mix on low speed (or with a large wooden spoon) until all of the flour is incorporated and the dough pulls into a ball. The dough will be soft and fairly sticky.
• Cover the bowl with a clean tea towel or plastic wrap. Allow the dough to rise until doubled, about 1 to 1 1/2 hours, depending on the temperature of the room.
• Flour a work surface. With well-floured hands, divide the dough into 8 equal-sized pieces. Cup each piece between your hands, shaping the dough into balls.
• Cover the dough balls with a tea towel and let rise until almost doubled, about 10 to 20 minutes more.
• While the dough is on its second round of rising, preheat the oven to 500 F. Once the oven is preheated, place 2 rimmed baking sheets upside down in the oven, and allow to heat for 10 minutes. (If you are using a pizza stone, preheat to 525 F, and place the stone(s) in the oven when you turn it on.)
• On a well-floured surface, roll each dough ball into a thin 8- to 10-inch round or oval. Prick all over with a fork.
• Working quickly (but carefully) so you don't let too much heat escape from the oven, transfer a piece of shaped dough onto each baking sheet or stone.
• Cook for 3 to 6 minutes, or until the laffa begins to turn golden brown in spots.
• Carefully remove the baked laffa from the oven with tongs, transfer to a platter, and cover with a piece of foil to keep the laffa warm and allow it to steam slightly. Working in batches, repeat with the rest of the dough.
• Enjoy warm, or wrap in foil and store in a plastic bag for one to two days at room temperature. Reheat the foil-wrapped laffa before serving.
• Heat a grill pan or well-seasoned cast-iron skillet over medium-high heat. Brush with oil, and add a piece of laffa dough. Cook until the bottom begins to brown in spots, about 1 1/2 minutes. Turn with tongs or a spatula, and cook for about 1 1/2 minutes more, or until the dough is cooked through, and the surface is bubbled and charred in spots.
• Transfer the laffa to a platter and cover with foil to keep warm and steam slightly. Repeat with the rest of the dough, lightly oiling the pan as needed.

NORWEGIAN FLAT BREAD

Steps:

• Heat oven to 400º.
• In large bowl combine whole wheat flour, sugar, butter and water. Let stand 5 minutes.
• Stir in all remaining ingredients using enough flour to make dough easy to handle.
• Turn dough onto lightly floured surface; knead until smooth (5 minutes).
• Divide dough in half; shape each half into 12x2 1/2 inch roll.
• Cut each roll into 12 portions.
• On lightly floured surface roll each portion to 1/8 inch thickness (flat breads will be irregular in shape).
• Place on cookie sheets.
• Bake 10 to 13 minutes or until golden brown.

22+ AUTHENTIC NORWEGIAN RECIPES

Steps:

• Choose your preferred recipe for Norwegian.
• Prepare needed ingredients.
• Cook for 30 minutes or less.

SEASONAL FLATBREADS

Steps:

• In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly
• Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one
• Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn't actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour
• If you don't intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed
• Pre-heat oven to 400f degrees
• Slice butternut squash in half lengthwise, remove seeds & rub flesh with a bit of olive oil
• Place squash halves cut side down on a baking sheet & bake for 60 minutes
• Let squash cool to until you can easily handle it & scoop the flesh from the skin into a high speed blender or food processor
• Add olive oil, maple syrup, nutmeg & parmesan to butternut squash & blend until mixture is perfectly smooth - taste & adjust seasoning with salt to taste
• In a small pan over medium-low heat, cook the garlic in a splash of olive oil until it softens (about 2 minutes)
• In a small bowl, mix together the Greek yogurt, ricotta, 1/2 teaspoon of kosher salt & cooked garlic
• Wood-fired oven: prepare your wood fired oven as necessary
• Conventional oven: pre-heat your oven with a baking stone or baking steel on upper rack of oven to 500f degrees
• Shape mound of dough into roughly 10″-12″ round & place round onto a pizza peel lined with parchment paper or corn meal
• Spread butternut sauce on the dough
• Add dollops of ricotta cheese & then add caramelized onion
• Bake in wood fired oven, rotating after 2-3 minutes, bake 2 minutes more until desired brownness is achieved
• Conventional oven: once oven & baking stone/steel have preheated switch oven to broil, slide flatbread onto baking stone/steel and broil for 5-7 minutes until desired brownness is achieved
• While the butternut flatbread bakes, melt salted butter in a medium sized pan over medium heat - once melted add sage leaves & fry in butter until crisp & butter has browned
• Remove sage leaves from the butter, reserving butter
• When butternut flatbread is removed from the oven, top with crisp sage leaves & drizzle with browned butter
• Shape mound of dough into roughly 10″-12″ round & place round onto a pizza peel lined with parchment paper or corn meal
• Spread white sauce on the dough
• Place massaged kale leaves, crumbled sausage & then the sautéed mushrooms & thyme on top of flatbread
• Bake in wood fired oven, rotating after 2-3 minutes, bake 2 minutes more until desired brownness is achieved
• Conventional oven: once oven & baking stone/steel have preheated switch oven to broil, slide flatbread onto baking stone/steel and broil for 5-7 minutes until desired brownness is achieved
• Slice and serve each flatbread immediately

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.