Post Norwegian cuisine recipes

[The Lawspeaker]

FLATBREAD
by C. Hansen Most countries have it in some form or other and in Norway, where it's almost the national bread and eaten with most meals, there are many varieties. It's unleavened, flat and thin and the thinner the better! It has to be rolled and rolled (if you're not experienced when you start you sure are by the time you finish!) and then cooked on enormous griddles, a real time consuming job. Due to the dry climate in Norway flatbread keeps perfectly for years if stored properly. It's mostly country housewives who keep the flatbread baking tradition alive and the ingredients they use vary from area to area. H. Hjelmstad from Gudbrandsdal, herself an expert flatbread maker through many, many years, tells us that she uses cold mashed potatoes, barley flour and white flour. Her neighbour, who is a more northern Norwegian, wouldn't dream of using potatoes. Flatbread bakers take great pride in their product and these housewives are always eager to taste each others'---to ensure that their own is the best!

NORWEGIAN FLATBREAD

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sm Potatoes, boiled or baked
And pureed in the blender
Or food processor (about
1/2 cup)
2 c Of rye flour
1/4 ts Salt
1/3 c Water or potato water

"It is impossible to find a more spartan cracker than
Norwegian Flatbread. It can be made with only rye
flour, salt, and water, but adding a pureed vegetable,
such as potatoes, increases the nutritive value and
adds subtle flavor. This flatbread is excellent with
mild cheeses.

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. Yield: 10.

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.

[Pallantides]

where it's almost the national bread and eaten with most meals

The only person I know who eats flatbread to every meal is my grandmother.

[The Lawspeaker]

Then it used to be the national bread until the onset of the modern age.

[Sigrid]

I've always called this lefse, especially with the addition of potatoes (except it isn't dry and it isn't crispy, like your recipe suggests).

[CelticViking]

Norwegian Pancakes - Pannekaken


Ingredients
3 eggs
1 1/2 cups milk
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon sugar


Directions
1. Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth.
2. Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter

http://allrecipes.com/recipe/norwegi...en/detail.aspx