TRADITIONAL NORWEGIAN FLATBREAD- FAST & NO MACHINE REQUIRED!
This came from "Cooking the Norwegian Way", I'm posting it as written except for the buttermilk bit, but I'm sure it's open for variations. The footnotes recommend trying it with only white, wheat, or rye flour. 2/3 cup cornmeal can be subbed for 2/3 cup flour. You can also use real milk or buttermilk, original recipe called for 3/4-1 cup buttermilk. This is fast and doesn't require 10 different rise/punch cycles or a bread machine! The description on the page says "Flatbread is the oldest form of bread in Norway. Traditionally, families baked enough flatbread at one time to last half a year." Baking time accounts for about 10 minutes per circle, you get about 9 circles as written.
Provided by the80srule
Categories Breads
Time 1h55m
Yield 9 flatbreads, 9 serving(s)
Number Of Ingredients 7
Steps:
- First, make your vegan buttermilk by placing the lemon juice in the soymilk and letting it sit for 10 minutes.
- Combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt in a bowl. Mix well.
- Slowly add just enough "buttermilk" to make a stiff dough.
- Knead dough for 30 seconds on a well-floured surface, such as a board or tabletop.
- Roll a medium-sized handful of dough (about 1/4 cup worth) into a ball and then pat it down into a flat circle. Be sure to cover the remaining dough so it doesn't become too dry.
- With a floured rolling pin and on a well-floured surface, roll dough into a very thin 10-inch circle. (If dough is sticking to the surface on which you are working, dust it with more flour.).
- Place flatbread on an ungreased cookie sheet. (I would recommend using a 10" pie pan instead.) To make all your flatbread pieces the same shape and size, score the dough circles with a knife, making triangles, X's, squares, or whatever shapes you prefer. (After baking, the flatbread will be broken into pieces along the scored lines.).
- Bake at 350F for 8 to 10 minutes. Flatbread should be crisp and slightly brown around the edges. Cool on a wire rack and repeat with remaining dough.
- Break flatbread into pieces and serve plain or with desired topping, such as cheese, dips, or lingonberry preserves.
Nutrition Facts : Calories 192.7, Fat 7, SaturatedFat 0.9, Sodium 280.1, Carbohydrate 28.3, Fiber 2.5, Sugar 1, Protein 4.9
NORWEGIAN FLAT BREAD
Make and share this Norwegian Flat Bread recipe from Food.com.
Provided by Charmie777
Categories Breads
Time 43m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- Heat oven to 400º.
- In large bowl combine whole wheat flour, sugar, butter and water. Let stand 5 minutes.
- Stir in all remaining ingredients using enough flour to make dough easy to handle.
- Turn dough onto lightly floured surface; knead until smooth (5 minutes).
- Divide dough in half; shape each half into 12x2 1/2 inch roll.
- Cut each roll into 12 portions.
- On lightly floured surface roll each portion to 1/8 inch thickness (flat breads will be irregular in shape).
- Place on cookie sheets.
- Bake 10 to 13 minutes or until golden brown.
NORWEGIAN FLATBREADS
Provided by Tracey Seaman
Categories Bread Side Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 32 small flatbreads
Number Of Ingredients 11
Steps:
- 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. Drain well and force potatoes through ricer or food mill into large bowl. Stir in butter. Add salt and cream and stir until smooth. Add flour and stir until dough forms (do not overmix). Cover and chill at least 6 hours and up to 3 days.
- 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.
- Turn dough out onto well-floured work surface. Using pastry bench scraper, cut in half and return half to 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. Roll patty out to 7-inch circle.
- 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. Transfer to plate and brush off any excess flour. Scrape any excess flour out of skillet.
- 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.
- To serve, brush warm lefse with melted butter, sprinkle with cinnamon-sugar, and roll up. Serve warm.
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
NORWEGIAN CHRISTMAS BREAD
When my husband became a minister for a church in an area populated with Norwegians, my father-in-law was delighted because I had easy access to recipes he enjoyed as a child. This is a traditional Christmas bread, but I make it for any holiday we get together. -Deborah Petersen, Princeton, New Jersey
Provided by Taste of Home
Time 55m
Yield 2 loaves.
Number Of Ingredients 10
Steps:
- In a bowl, dissolve yeast in warm water. Add sugar, egg, butter, salt, cardamom and 2 cups flour; mix well. Stir in raisins, citron and enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Shape each portion into a flattened ball. Place in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts :
More about "traditional norwegian flatbread fast no machine required recipes"
NORWEGIAN FLATBREAD RECIPE (FLATBRøD) – CHEAP RECIPE BLOG
From cheaprecipeblog.com
4.5/5 (10)Category AppetizersServings 8Total Time 30 mins
- In a large mixing bowl, sift together flours, baking soda, and salt. Add vegetable oil and mix well.
- Preheat oven to 350F. Cover dough with a damp paper towel when not using. Take approximately 1/4 cup of dough, roll it into a ball, and proceed to roll it out with a rolling pin on a floured counter top. I like my flatbread very thin and crispy, like a cracker. Place rounds onto a cookie sheet. Bake for 10 to 12 minutes, until flatbread is lightly browned and crisp.
NORWEGIAN FLATBREAD: A TRADITIONAL FAVOURITE - LIFE IN …
From lifeinnorway.net
Estimated Reading Time 5 mins
8 EASY SCANDINAVIAN BREAD RECIPES TO BAKE AT HOME
From true-north-kitchen.com
NORWEGIAN FLAT BREAD (UNLEAVENED BREAD) - YUM TASTE
From yumtaste.com
NORWEGIAN RECIPES | ALLRECIPES
From allrecipes.com
NORWEGIAN FLAT BREAD PHOTOS RECIPE - FOOD NEWS
From foodnewsnews.com
NORWEGIAN FOOD – 15 TRADITIONAL DISHES TO EAT IN NORWAY
From swedishnomad.com
NORWEGIAN FLAT BREAD (FLATBRøD) - THE DUSTY LANE
From thedustylane.blogspot.com
NORWEGIAN FLATBREAD - RECIPES | COOKS.COM
From cooks.com
FLATBRøD – FLAT BREAD | SONS OF NORWAY
NORWEGIAN FLATBREAD RECIPES - FOOD NEWS
From foodnewsnews.com
QUICK NO YEAST FLATBREAD — LET'S DISH RECIPES
From letsdishrecipes.com
10 BEST NORWEGIAN BREAD RECIPES | YUMMLY
From yummly.com
HOW TO MAKE AND STORE TRADITIONAL NORWEGIAN FLATBREAD
10 MOST POPULAR NORWEGIAN DISHES - TASTEATLAS
From tasteatlas.com
10 MOST POPULAR NORTHERN EUROPEAN FLATBREADS - TASTEATLAS
From tasteatlas.com
A NUTRITIOUS NORWEGIAN BREAD - MY DEAR KITCHEN IN HELSINKI
From mydearkitcheninhelsinki.com
RECIPE LEFSE A NORWEGIAN FLATBREAD - ALL INFORMATION ABOUT …
From therecipes.info
NORWEGIAN FLATBREAD RECIPE - YOUTUBE
From youtube.com
NORWEGIAN FLATBREAD - SONS OF NORWAY
From sonsofnorwaydl.org
TRADITIONAL NORWEGIAN FLATBREAD- FAST & NO MACHINE REQUIRED!
From recipenode.com
HOW TO MAKE LEFSE: A NORWEGIAN POTATO FLATBREAD
From farmersalmanac.com
NORWEGIAN FLATBREAD RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
NORWEGIAN FLATBREAD RECIPES | ARCHIVE | ROANOKE.COM
From roanoke.com
SOFT AND FLUFFY FLATBREAD (NO YEAST) - INSPIRED TASTE
From inspiredtaste.net
NORWEGIAN FLAT BREAD UNLEAVENED BREAD - ALL INFORMATION ABOUT …
From therecipes.info
NORWEGIAN TRADITIONAL FOOD – OUR VERY BEST RECIPES - LITTLE …
From littlescandinavian.com
NORWEGIAN FLATBRøD (FLATBREAD) - CHEF ANI
From chefani.com
BASIC NORWEGIAN LEFSE (POTATO BREAD) RECIPE - THE SPRUCE EATS
From thespruceeats.com
NORWEGIAN FLATBREAD - BIGOVEN
From bigoven.com
NORWEGIAN FLAT BREAD RECIPE - RECIPETIPS.COM
From recipetips.com
NORWEGIAN FLATBREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
GLUTEN FREE NORWEGIAN FLATBRøD (FLATBREAD) - CHEF ANI
From chefani.com
NORWEGIAN FLATBREAD - RECIPE | COOKS.COM
From cooks.com
NORWEGIAN FLATBREAD RECIPE - FOOD.COM | RECIPE | FLATBREAD, …
From pinterest.ca
TRADITIONAL NORWEGIAN FLATBREAD RECIPE
From pinterest.com
PIN ON FAVORITE RECIPES - PINTEREST
From pinterest.com
EASY SOFT FLATBREAD RECIPE (NO YEAST) | RECIPETIN EATS
From recipetineats.com
NORWEGIAN FLATBREAD - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FLATBREAD DOUGH RECIPE NO YEAST : OPTIMAL RESOLUTION LIST
From recipeschoice.com
EASY FLATBREAD RECIPE, BEST RECIPE FLATBREAD - JENNY CAN COOK
From jennycancook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love