Best Potato Flatbread Kartofluflatbrauth Recipes
LEFSE - SCANDINAVIAN POTATO FLATBREAD
The idea with this flatbread is to use as little flour as possible and handle quickly and lightly. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Quick Breads
Time 25m
Yield 12 lefse
Number Of Ingredients 6
Steps:
- When potatoes are cool enough to handle, add salt and butter; mash.
- Chill.
- Mix baking powder with a small amount of flour and add to potatoes.
- Add enough flour so that the dough can be rolled very thinly on a floured board.
- Roll only a small portion at a time.
- Cut into quarters and bake on a hot (400F), lightly greased griddle, browning lightly on both sides.
Nutrition Facts : Calories 94, Fat 3.1, SaturatedFat 1.9, Cholesterol 8, Sodium 136.2, Carbohydrate 14.7, Fiber 1.1, Sugar 0.3, Protein 1.9
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
POTATO FLATBREAD (KARTOFLUFLATBRAUTH)
Make and share this Potato Flatbread (Kartofluflatbrauth) recipe from Food.com.
Provided by Charlotte J
Categories Breads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Peel and mash potatoes.
- When cool, knead rye flour into them.
- How much rye flour you have to add depends on how soft the potatoes are, but knead until the dough does not stick to your hands.
- With your hands make round balls, about the size of a tennis ball, flatten with a rolling pin until fairly thin, and prick with a fork. Bake on both sides on a hot cast-iron pan, using low flame.
- Pile up and cover with a damp cloth to keep soft.
- Serve warm or cold with butter and cheese and cold cuts.
Nutrition Facts : Calories 190.3, Fat 0.6, SaturatedFat 0.1, Sodium 5.3, Carbohydrate 41.8, Fiber 6.1, Sugar 1, Protein 5.6
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