Norwegian Flatbreads

Name: Norwegian Flatbreads
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 32
Cuisine: Nordic, Scandinavian, European
Ingredients: 1 teaspoon cinnamon; 118 milliliters heavy cream; 2 teaspoons kosher salt; 907 grams medium-large russet potatoes (about , finely diced; 4 Tbsps salted butter, melted; 118 milliliters sugar; 710 milliliters About unbleached all-purpose flour; 5 Tbsps unsalted butter, cut into 1/2-inch slices

Norwegian Flatbreads might be just the Scandinavian recipe you are searching for. This vegetarian recipe serves 32. One portion of this dish contains around 2g of protein, 5g of fat, and a total of 118 calories. If you have butter, heavy cream, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In medium saucepan over high heat, combine potatoes and cold water to cover. Cover and bring to boil, then reduce heat to low and simmer until tender, about 15 minutes.

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Potato

Water

Equipment you will use

Sauce Pan

Drain well and force potatoes through ricer or food mill into large bowl. Stir in butter.

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Potato

Butter

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Potato Ricer

Bowl

Add salt and cream and stir until smooth.

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Cream

Salt

Add flour and stir until dough forms (do not overmix). Cover and chill at least 6 hours and up to 3 days.

Ingredients you will need

Dough

All Purpose Flour

In small bowl, whisk together sugar and cinnamon. Lightly oil 10-inch cast iron skillet and set over moderately low heat. Have ready rolling pin, pastry bench scraper, and thin metal spatula.

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Cinnamon

Sugar

Cooking Oil

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Dough Scraper

Rolling Pin

Frying Pan

Spatula

Whisk

Bowl

Turn dough out onto well-floured work surface. Using pastry bench scraper, cut in half and return half to bowl.

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Dough

Equipment you will use

Dough Scraper

Bowl

Cut other piece in half again; cut 1 piece into 8 small pieces and reserve other piece.

Pat 1 small piece to flatten. Dough may be very soft and sticky, depending on moisture content of potato — add some of 3 cups flour as needed to prevent sticking. Using scraper, flip dough over and pat again to flatten.

Ingredients you will need

Potato

Dough

All Purpose Flour

Roll patty out to 7-inch circle.

Ingredients you will need

Roll

Using pastry bench scraper, carefully transfer flatbread to hot skillet and cook until dough bubbles and is beginning to brown underneath, less than 1 minute. Using thin, flexible metal spatula, flip flatbread over and cook other side until lightly brown, about 1 minute.

Ingredients you will need

Flatbread

Dough

Equipment you will use

Dough Scraper

Frying Pan

Spatula

Transfer to plate and brush off any excess flour. Scrape any excess flour out of skillet.

Ingredients you will need

All Purpose Flour

Equipment you will use

Frying Pan

Repeat rolling and cooking with 8 small pieces of dough, then divide remaining piece of dough on counter into 8 pieces and roll and cook each piece. Repeat process with remaining dough in bowl to make 32 flatbreads.

Ingredients you will need

Dough

Roll

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Bowl

To serve, brush warm lefse with melted butter, sprinkle with cinnamon-sugar, and roll up.

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Cinnamon

Butter

Sugar

Roll

Serve warm.

Let them cool without filling, stack them in a plastic container, cover, and chill until ready to use. To serve, wrap packages of 8 lefse in foil and reheat in a 350°F oven for 5 to 10 minutes before filling.

Ingredients you will need

Wrap