Best 4 Seasoned Norwegian Flatbread Recipes

NORWEGIAN FLAT BREAD

Steps:

• Mix corn meal, flour, and lard together and add enough cold water to hold together like a pie crust.
• Roll out very thin with grooven rolling pin and bake slowly on an ungreased electric griddle, or in a moderate oven, 325 to 350 degrees.
• Watch closely. When it begins to get a light golden brown, turn and bake on other side.
• Let dry out completely before putting into a container. Keep in a dry place.

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.

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.

SEASONED FLATBREAD

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment or wax paper; place lavash on top.
• In a small bowl, whisk together olive oil, red-wine vinegar, lemon zest, and garlic. Brush mixture evenly over lavash; sprinkle with oregano. Season with coarse salt and ground pepper.
• Bake until golden and crisp, 5 to 10 minutes. Break in half, and serve.