Norwegian Lefser
Yield
3 servingsPrep
20 minCook
5 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
water
boiling |
|
| 2 | tablespoons |
butter
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
rye flour
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
whole-wheat flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
water
boiling |
|
| 3E+1 | ml |
butter
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
rye flour
|
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
whole-wheat flour
|
|
Directions
There are many different types of this flat bread.
This version should remain soft rather than crisp (hence the name lefser, or soft cake).
PREHEAT OVEN TO 450℉ (230℃).
In a large bowl, combine water, butter, salt, rye flour and all-purpose flour and beat well.
Stir in whole wheat flour and beat until you have a smooth dough that resembles dough for a baking powder biscuit.
Divide dough into 4 parts. Cut each portion into quarters.
Flour a board and roll each piece of dough to make a thin 10 to 12 inch circle.
If desired, use lefser rolling pin to make a pattern on the dough.
Place 2 or 3 dough circles on ungreased baking sheet.
Bake in preheated oven 3 to 5 minutes--NOT until completely browned.
Cool on a rack. Wrap airtight.
