NORWEGIAN POTATO FLATBREAD (LEFSE)
This is my take on Norwegian flatbread. Without really knowing what I was doing, these came out delightfully tender, supple, almost fabric-like in texture, and tasting deliciously like something between a crepe and a potato pancake. They're traditionally served with butter and a sprinkle of sugar, but I also enjoy them with some smoked salmon, sour cream, and fresh dill. My other favorite topping combo is butter and some kind of berry jam and sour cream.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 4h55m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 20.7 g, Cholesterol 15.9 mg, Fat 5.1 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 296.9 mg, Sugar 0.9 g
FLATBROD
This recipe was brought by an ancestor of the Lunde family when the came from Norway. I got it in 1975 from Sena Lunde who was about 90 then. Very simple, traditional recipe.
Provided by Queen Dragon Mom
Categories Norwegian
Time 10m
Yield 16 pieces
Number Of Ingredients 4
Steps:
- Cut room temperature lard into flour.
- Add water to make heavy dough.
- Roll as thin as possible.
- Fry on cookstove or griddle.
- Wrap well and store in dry, dark place.
Nutrition Facts : Calories 81.7, Fat 6.4, SaturatedFat 2.5, Cholesterol 5.9, Sodium 0.4, Carbohydrate 5.4, Fiber 0.9, Protein 1
TRADITIONAL NORWEGIAN FLATBREAD- FAST & NO MACHINE REQUIRED!
This came from "Cooking the Norwegian Way", I'm posting it as written except for the buttermilk bit, but I'm sure it's open for variations. The footnotes recommend trying it with only white, wheat, or rye flour. 2/3 cup cornmeal can be subbed for 2/3 cup flour. You can also use real milk or buttermilk, original recipe called for 3/4-1 cup buttermilk. This is fast and doesn't require 10 different rise/punch cycles or a bread machine! The description on the page says "Flatbread is the oldest form of bread in Norway. Traditionally, families baked enough flatbread at one time to last half a year." Baking time accounts for about 10 minutes per circle, you get about 9 circles as written.
Provided by the80srule
Categories Breads
Time 1h55m
Yield 9 flatbreads, 9 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 192.7, Fat 7, SaturatedFat 0.9, Sodium 280.1, Carbohydrate 28.3, Fiber 2.5, Sugar 1, Protein 4.9
OHRARIESKA (FINNISH BARLEY FLATBREAD)
From "Great Whole Grain Breads" by Beatrice Ojakangas. This is really, really fast and tasty...I like it with butter or cream cheese. You can find barley flour in most natural food stores and many large supermarkets.
Provided by Aunt Cookie
Categories Quick Breads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 500°F Mix all ingredients until smooth.
- Generously grease a baking sheet (a 12-inch pizza pan works well). Pour the batter onto the sheet - bread should be 12 inches in diameter.
- Bake for 15 minutes, until bread is firm and golden brown.
- Cut into wedges, and serve hot with butter or cheese. This is definitely at its best shortly after it has been baked.
Nutrition Facts : Calories 172.6, Fat 4.6, SaturatedFat 2.6, Cholesterol 11.9, Sodium 182.2, Carbohydrate 29, Fiber 3.7, Sugar 0.3, Protein 4.9
NORWEGIAN FLAT BREAD
Make and share this Norwegian Flat Bread recipe from Food.com.
Provided by Charmie777
Categories Breads
Time 43m
Yield 2 dozen
Number Of Ingredients 9
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.
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