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.
