Norwegian Flatbread
Description
These traditional Norwegian flatbreads are a testament to simple, rustic cooking. Made with just rye flour, boiled potatoes, salt, and water, they offer a hearty, nutty flavor and a satisfyingly crisp texture. The addition of pureed potato adds moisture and a subtle sweetness that complements the earthy rye. Perfect for serving alongside mild cheeses, cold cuts, or as a crunchy snack, these flatbreads bring a touch of Scandinavian comfort to any table. They are naturally vegan and gluten-friendly if using certified gluten-free rye. Easy to make with pantry staples, this recipe yields ten crisp circles that are best enjoyed fresh but store well in an airtight container.Ingredients
Directions
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Puree the boiled or baked potatoes in a blender or food processor until smooth, measuring out about 1/2 cup of puree.
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In a large bowl or food processor, combine the potato puree, rye flour, and salt.
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Gradually add water, blending or mixing until the dough comes together into a cohesive, non-sticky ball.
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Divide the dough into 10 equal portions using a sharp knife.
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On a lightly floured surface, roll each portion into a thin circle, approximately 7 to 8 inches in diameter and no thicker than 1/8 inch.
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Prick the rolled circles all over with the tines of a fork to prevent bubbling.
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Heat a lightly oiled griddle or large skillet over medium-high heat until very hot.
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Cook the flatbreads one by one on the griddle, flipping frequently, until both sides are lightly browned and the entire cracker is dry and crisp.
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Avoid cooking until dark brown; aim for a medium golden color.
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Transfer cooked flatbreads to a wire rack to cool completely.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 38.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 8.5g3%
- Dietary Fiber 1.1g5%
- Sugars 0.4g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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