If there is one type of Norwegian bread that compares to lefse it is flatbread (in Norwegian pronouned (flattbrod)/ It also is very thin but unlike lefse which is soft in texture, flatbread is crisp like a cracker. The following recipe is one that has become a traditional type crisp cracker. It usually about 7 or 8 inches and again very thin. I hope you will enjoy it.
INGREDIENTS:
2 cups cornmeal
4 cups white flour
1/2 cup vegtable oil
2 tbsp sugar
2 tsp salt
DIRECTIONS:
1. mix ingredients together in a
large bowl until well incorporated
2. pour 2 1/2 cups boiling water stiring
until well incorporated
3. cut the dough into about 20 pieces
4. roll each piece on a floured cutting
board; elongating the dough and rolling
the dough VERY THIN
5. you may wish to salt each side
6. instead of salt you may use garlic salt,
parmesean cheese, parsley, oregano
mixed with parmesean cheese or other
types of topping
7. bake at 450 to 500 degrees about 10
miniutes or so until light brown
INGREDIENTS:
2 cups cornmeal
4 cups white flour
1/2 cup vegtable oil
2 tbsp sugar
2 tsp salt
DIRECTIONS:
1. mix ingredients together in a
large bowl until well incorporated
2. pour 2 1/2 cups boiling water stiring
until well incorporated
3. cut the dough into about 20 pieces
4. roll each piece on a floured cutting
board; elongating the dough and rolling
the dough VERY THIN
5. you may wish to salt each side
6. instead of salt you may use garlic salt,
parmesean cheese, parsley, oregano
mixed with parmesean cheese or other
types of topping
7. bake at 450 to 500 degrees about 10
miniutes or so until light brown
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