Best 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.

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.

SEASONED NORWEGIAN FLATBREAD

Steps:

• Preheat oven to 325 F. Place all the flatbrread in piles, as it comes out of the package, on a bread board. Using a bread knife, saw the pieces into thirds or halves, cutting several thicknesses at a time. Combine butter, garlic, parmesan cheese and parsley. Thinly spread the mixture over the flatbread. Place on a cookie sheet and bake for just 5 minutes until lightly browned. Watch closely. Let cool and store in airtight containers. It freezes well. Serve at room temperature.

NORWEGIAN FLATBREAD

Steps:

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