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.
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.
